Succotash

Succotash
Succotash
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
15 minutes
Succotash
Succotash
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
15 minutes
Ingredients
  • 16 ounces lima beans
  • 1 tablespoon olive oil
  • 1 small onion
  • 8 ounces okra
  • 1 garlic clove (minced)
  • 1/2 cup red pepper (finely diced)
  • 3 cups corn
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon thyme
  • 3 teaspoon chives
  • 3 tablespoons unsalted butter
  • 10 ounces cherry tomatoes (halved)
Servings: servings
Instructions
  1. Place lima beans in a small pot and cover with water. Bring to a boil, then reduce to medium, cooking 7 minutes. Drain beans and set aside.
  2. In a large skillet with olive oil, sauté onion, okra, and garlic over medium heat until tender, about 6 minutes. If the mixture starts to stick, add a little water to the pan.
  3. Stir in lima beans, red pepper, corn, and herbs. Cook another 2 to 3 minutes. Add cherry tomatoes and stir in butter until melted. Serve hot.
Recipe Notes

NOTE: Lots of herbs work well in this dish. Switch out the thyme and chives for tarragon, parsley, or basil. As a summer dish, take advantage of fresh ingredients. Frozen and dried ingredients work equally well in winter. For a more modern version, swap the lima beans for edamame and omit the okra. Pairs well with meatloaf, grilled chicken, pulled pork, or tofu tacos.

Per serving: 193 calories, 7 grams fat (3 grams saturated fat), 27 grams total carbs, 6 grams fiber, 7 grams protein.