Simple Summer Succotash

· 1 min read
vegetables

Succotash is one of those classic American side dishes that just screams summer. It’s simple, fresh, and versatile. This is a basic version, feel free to add other veggies like zucchini or okra if you have them on hand.

Summer Succotash

Servings: 4-6Prep: 10 minCook: 20 min

Ingredients

  • 1 tbsp olive oil or butter
  • 1 small onion, finely chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups fresh or frozen corn kernels
  • 1 1/2 cups fresh or frozen lima beans (or edamame)
  • 1/2 cup vegetable broth or water
  • 1 tbsp chopped fresh parsley or basil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the olive oil or butter in a large skillet or saucepan over medium heat.
  2. Add the chopped onion and bell pepper. Sauté until softened, about 5-7 minutes.
  3. Stir in the corn and lima beans. Cook for another 2-3 minutes.
  4. Pour in the vegetable broth or water. Bring to a simmer, then reduce heat, cover, and cook until the vegetables are tender, about 10-15 minutes (less time for fresh, more for frozen).
  5. Remove from heat. Stir in the fresh herbs.
  6. Season generously with salt and pepper to taste.
  7. Serve warm.

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