Succotash with Lima Beans Corn (Printable)

Tender lima beans and sweet corn blend with fresh veggies for a lively, hearty side dish.

# What You'll Need:

→ Vegetables

01 - 1 ½ cups fresh or frozen lima beans
02 - 2 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - 1 small zucchini, diced
05 - ½ small red onion, finely chopped
06 - 2 cloves garlic, minced

→ Fats & Seasoning

07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - ½ tsp kosher salt
10 - ¼ tsp freshly ground black pepper
11 - ¼ tsp smoked paprika

→ Fresh Herbs

12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh basil

# Steps:

01 - If using fresh lima beans, blanch them in boiling salted water for 2–3 minutes until just tender. Drain and set aside.
02 - In a large skillet, heat butter and olive oil over medium heat until melted.
03 - Add red onion and garlic; sauté for 2 minutes until softened.
04 - Stir in red bell pepper and zucchini. Cook for 3–4 minutes, stirring occasionally.
05 - Add lima beans and corn. Season with salt, pepper, and smoked paprika.
06 - Cook, stirring gently, for 6–8 minutes until vegetables are tender but still crisp.
07 - Remove from heat. Stir in chopped parsley and basil, adjusting seasoning if needed.
08 - Serve warm as a side or vegetarian main.

# Expert Tips:

01 -
  • The way the buttery sauce clings to each vegetable makes every bite feel indulgent despite how simple it is
  • It comes together in under 35 minutes but tastes like something that simmered all afternoon
02 -
  • Overcooking lima beans makes them mushy and mealy, so watch them carefully after adding to the skillet
  • The smoked paprika is optional but highly recommended, it adds a subtle smokiness that elevates the whole dish
03 -
  • Use a wide skillet instead of a deep pot so the vegetables can brown slightly instead of steam
  • If using frozen vegetables, do not thaw them first, they cook better straight from frozen

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