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.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

127 calories; 4.1 g total fat; 3 mg cholesterol; 62 mg sodium. 20.4 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2017
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 them a try in this recipe. I'm on my third helping and can't wait for lunch tomorrow. I actually had doubled the recipe and added a little celery salt. The whole family loved it even my meat eating guy. will make again and again!! Read More
(8)
38 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/08/2017
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 them a try in this recipe. I'm on my third helping and can't wait for lunch tomorrow. I actually had doubled the recipe and added a little celery salt. The whole family loved it even my meat eating guy. will make again and again!! Read More
(8)
Rating: 5 stars
08/08/2017
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 them a try in this recipe. I'm on my third helping and can't wait for lunch tomorrow. I actually had doubled the recipe and added a little celery salt. The whole family loved it even my meat eating guy. will make again and again!! Read More
(8)
Rating: 4 stars
06/13/2014
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. Read More
(5)
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Rating: 5 stars
02/11/2015
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 jalapeno pepper I liked it fine just the way it was but I am a bit of a spicy food fan. Read More
(3)
Rating: 4 stars
06/05/2017
I skipped the jalapeno and cayenne because we're not into spicy food. Add liberal amounts of cumin and pepper. Delish! Read More
(2)
Rating: 5 stars
02/05/2015
As always a great recipe from Chef John. A nice way to use up bits n pieces of frozen veg. Thanks for sharing! Read More
(2)
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Rating: 5 stars
01/08/2018
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. Read More
(2)
Rating: 5 stars
03/28/2018
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! Read More
(2)
Rating: 5 stars
05/10/2015
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 tomatoes and frozen everything else so omitted the water addition since it wasn't needed. Served this with sliced smoked dinner sausage that I added to the mix for a complete 1 pot dinner and it was delicious. So easy to make and such a forgiving recipe - a little more this and less of that for personal choice. I used a whole and large jalapeno with the cayenne and we didn't think it was that spicy - it was the perfect amount of heat. Thank you Chef John this one replaces my own standby. Read More
(1)
Rating: 5 stars
09/16/2014
This was a great way to use up little bits of everything! I didn't have a jalapeno or lima beans (and I omitted the cayenne) and it was DELISH! Read More
(1)