Fun fact: Succotash — from the Narragansett word msíckquatash meaning “boiled corn kernels” — was likely served at the first Thanksgiving.
Originally made field corn, native shell beans, and a protein (bear, fish, beef, salt pork, etc.) the traditional succotash recipe has morphed to feature sweet corn and lima beans.
For this version, we added onions, red bell pepper, garlic, and basil. But feel free to swap in your favorite vegetables (or add more veggies to the mix)!
Then, we sautéed the aromatic vegetables in olive oil to give the dish an almost-buttery flavor.
To make the flavor even richer, try it with shallots instead of onion. In summer, take advantage of seasonal sweet corn on the cob. In winter, frozen corn kernels will work just fine.
If you somehow end up with leftovers, try a scoop on a bed of leafy greens, or enjoy it for breakfast with a sunny-side-up egg and a few dashes of hot sauce.
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 2 medium red bell peppers, chopped
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 2 cloves garlic, finely chopped
- 2½ cups fresh (or frozen) corn kernels (about 4 ears of corn)
- 2 cups lima beans (or shelled edamame)
- 3 Tbsp. fresh basil, thinly sliced
Heat oil in large skillet over medium heat.
Add onion and bell peppers. Season with salt and pepper; cook, stirring frequently, for 5 minutes, or until soft.
Add garlic; cook, stirring frequently, for 1 minute, or until fragrant.
Add corn and lima beans. Reduce heat to medium-low; gently boil, covered, stirring occasionally, for 15 minutes, or until corn and lima beans are tender.
Add basil before serving.
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Photos by Kirsten Morningstar