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Chef John's Succotash

Rated as 4.74 out of 5 Stars

"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."
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Ingredients

40 m servings 127 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 127 calories; 4.1 g fat; 20.4 g carbohydrates; 4.9 g protein; 3 mg cholesterol; 62 mg sodium. Full nutrition

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Reviews

Read all reviews 21
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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!

I used pimentos instead of a red pepper. Dish was wonderful!

It's snowing outside in the middle of May, so fresh vegies were not an option. I do however freeze everything we grow and what I find at the farmers market. I used canned drained stewed tomatoe...