Chef John's Succotash

Name: Chef John's Succotash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tablespoon olive oil; 1.5 teaspoons butter; 0.5 yellow onion, diced; salt and freshly ground black pepper to taste; 0.5 red bell pepper, diced; 1 jalapeno pepper, sliced; 3 cloves garlic, minced; 0.5 cup diced tomatoes; 0.5 teaspoon ground cumin; 1 pinch cayenne pepper; 2 green zucchinis, cut into cubes; 4 ounces fresh green beans, cut into 1/2-inch pieces; 0.25 cup water; 1.5 cups corn; 1 cup frozen baby lima beans, thawed

4.7

(46)

38 Reviews

12 Photos

This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.

Recipe by Chef John

Updated on October 4, 2022

12

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

Directions

Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

Chef John

Nutrition Facts (per serving)

127	Calories
4g	Fat
20g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 127
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	6%
Cholesterol 3mg	1%
Sodium 62mg	3%
Total Carbohydrate 20g	7%
Dietary Fiber 5g	16%
Total Sugars 4g
Protein 5g
Vitamin C 32mg	159%
Calcium 34mg	3%
Iron 2mg	8%
Potassium 469mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.