Chef John's Succotash
Ingredients40 m servings 127 cals
- 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.
Per Serving: 127 calories; 4.1 g fat; 20.4 g carbohydrates; 4.9 g protein; 3 mg cholesterol; 62 mg sodium. Full nutrition
ReviewsRead all reviews 21
I didn't have Lima beans and I added some brown sugar to mellow out the heat from the japs and cayenne. It went over pretty well, this one is a keeper.
I just want to say that this is not my mothers succotash which was disgusting and the reason I haven't eaten lima beans in 30 years. But my local farmers market had them so I decided to give th...
This is a great alternative for those evenings when you are tired of eating meat. For those of you that don't have good tolerance to spicy foods, you might want to do 3/4ths or even half of a ja...
As always a great recipe from Chef John. A nice way to use up bits n pieces of frozen veg. Thanks for sharing!
I love this one just the way it is. I use all fresh veggies when I can get my hands on them. My kids all enjoy it also. Great recipe!
Made this as a side dish to some grilled steaks, and loved it. So fresh and flavorful, with good snap to the veggies. We decided it's the new potatoes to our steaks.
I made this as written except I omitted the cayenne and added cilantro. It was yummy!