This post may contain affiliate links. Please read my disclosure policy.
Succotash – a wonderful, colorful, healthy and full flavored classic American dish!
I’m really getting into this ‘meatless Monday’ movement. My husband asked if we could eat less animal protein and fill our work-week with mostly whole grains, vegetables and fruit. I’m quite sure we’re going to eat something sweet on the weekends and it will most likely include dairy. But Monday through Friday we can try a little harder and commit to a mostly plant-based ‘clean eating’ philosophy. You know … saving room for dessert … by eating healthy ‘most’ of the time. Sort of like being “vegan with benefits” as my blog daughter Sarah (from The Smart Kitchen) would say. You’ll still see pizza and casseroles, breads, muffins and absolutely cookies! But you may also see some new deliciously healthy dishes too. Won’t this be fun!
Succotash fits perfectly with our new “Meatless Monday” efforts combining peppers, Lima beans, corn and fresh herbs. Succotash was first created by Native American Indians from the northeastern US. The name Succotash is from a Narragansett word “msickquatash”meaning broken corn. Other translations indicate it means “boiled whole ear of corn.” Whole ears of corn were boiled and the kernels cut from the cob then combined with Lima beans and other vegetables from the harvest. As this dish is very economical it was very popular during the Great Depression. In addition to being inexpensive, it’s filled with fiber and high in all essential Amino acids.
Recipes for Succotash vary greatly by region.
Many southern recipes call for tomatoes and peppers while others include more legumes like kidney beans. We used the vegetables we had on hand including the very last of our summer yellow squash, peppers and a jalapeno.
I used very little olive oil in the preparation but feel free to use a combination of butter and olive oil.
Lightly saute the onion, garlic and peppers then add all remaining ingredients. I picked fresh sage and thyme from the garden and called it dinner!
This dish is also wonderful leftover and makes a delicious, hearty lunchtime meal.
Thanks for PINNING!
Let’s be cooking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!
PRINT THE RECIPE!
Succotash
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 jalapeno pepper, minced, seeds removed
- 1 onion, diced
- 1 whole red bell pepper, diced, seeds removed
- 1 whole yellow or orange pepper, diced, seeds removed
- 2 yellow summer squash, diced
- 2 ten-ounce packages frozen Lima beans
- 3 cups fresh or frozen corn kernels
- 1 tablespoon fresh chopped sage
- 1 tablespoon fresh chopped thyme leaves
- Sea salt
- Coarsely ground fresh pepper
Instructions
- Place olive oil in a large Dutch oven set over medium heat. Add the onion and garlic and saute until it begins to soften. Add the peppers and saute a few minutes. Add the corn, Lima beans and squash. Cook uncovered stirring occasionally, until the vegetables are tender, about 10 minutes. Remove from the heat and season with salt and pepper to taste. Stir in the fresh herbs and serve.
Recipe Notes
Nutrition
Looking for a few more healthy ways to enjoy vegetables? We love our Roasted Green Beans served with Tomatoes and Onions and this Cold Cucumber Salad that tastes amazing! One of our all time favorites is this Baked Squash, Tomatoes, Onions and Potatoes casserole. Delicious ways to eat healthy!
I would love to hear what you all think about this ‘meatless Monday’ movement. All at once it seems like it’s everywhere. I hear about it on television, in magazines and on the web. We like it!
Hope you have a wonderful week and thanks so much for stopping by!
Tricia
Kristi
Made this with black beans as there is a lima bean allergy in the family. I just taste tested it, and it is absolutely delicious! Serving it cold tomorrow. Thank you!
Tricia Buice
Thanks Kristi. We adore this late summer dish and I love that you used black beans. I’ll have to add some to my next batch! Thanks for the feedback.
Sidney
Some family who are coming on Father’s Day are doing Weight Watchers, and I had already planned on serving Barbecued Ribs because my 88 year old father loves them. I figured that people can load up on this Succotash and enjoy a rib or two.
We’ll enjoy fresh fruit for dessert.
Tricia Buice
Sounds like a wonderful menu Sidney – enjoy! So happy you still have your father around. What a blessing.
Judy Moore
We really enjoyed this succotash. It looks beautiful on your plate and is so delicious. Thinking about serving it for Thanksgiving.
Abbe @ This is How I Cook
What a great succotash! And this looks so gorgeous. I’m with you on eating cleaner. I’ve been without Diet Coke now for two weeks and so far, so good! But I miss it, more than I miss meat! Crazy, huh?
Chris @ The Café Sucré Farine
Love the beautiful colors in your succotash, Tricia. I don’t think anyone would miss the meat with a plate of this for dinner. We love eating the colors of the rainbow.
sue/the view from great island
I love the idea of eating less meat, especially when you can have something like this beautiful dish instead!
Kitchen Belleicious
i love succotash. this looks delicious and it is the perfect accompaniment to a main dish like pork or chicken.
Angie@Angie's Recipes
My husband now eats mainly salads made with lots of fruit, quinoa, pumpkin, bell peppers and some homemade protein bread. Your succotash looks really fresh and tasty.
cheri
Hi Trisha, once my husband and I ate at this wonderful restaurant in Bend, Oregon and they had the most incredible succotash and this looks a lot like it. Sounds wonderful!
Kari@Loaves n Dishes
There’s no way that Billy would commit to MMs… but if I didn’t tell him, and it just kinda happened…Any hoo, I love succotash, and I love all the fresh herbs that you added. De-lish!
Tanna
Strangely enough, we are thinking about MM,too. As in I’m thinking strongly about it and Evan is reluctantly fearing it may come to pass! LOL! I LOVE succotash and your version looks great, Tricia! I’m going to get on board for next Monday (already have salmon thawed for tonight). Thanks so much for stepping up to some healthy choices to inspire us!! Blessings and hugs~ Tanna
2 Sisters Recipes...by Anna and Liz
This looks delicious ! Is that really your daughter? If it is, boy I can see where she gets her good looks from – her MOM!! Thanks for an easy recipe and a meatless one too! Have a great week!
Fondly, Anna and Liz