Creole Succotash Lima Beans

Last summer, my neighbor Miss Clara invited me over for what she called a proper Southern Sunday dinner. When I walked into her kitchen, the air was thick with the smell of bell peppers simmering in olive oil, and she was humming something that sounded like jazz while stirring a pot of colorful vegetables on the stove.

I ended up staying three hours longer than planned, sitting at her kitchen table while she taught me the importance of letting vegetables marry together over low heat instead of rushing the process like I usually do when cooking dinner on weeknights.

Ingredients

• 2 cups fresh or frozen lima beans: These buttery beans are the heart of the dish, so take the time to cook them until theyre tender but not falling apart
• 1 1/2 cups fresh or frozen sweet corn kernels: Fresh corn from a farmers market will make this sing, but frozen works beautifully in winter months
• 1 medium red bell pepper, diced: Adds this gorgeous pop of color and a subtle sweetness that balances the spices
• 1 medium green bell pepper, diced: Miss Clara swears by using both colors for visual appeal and slightly different flavor notes
• 1 medium onion, finely chopped: Get your onion really fine so it practically melts into the background
• 2 medium ripe tomatoes, diced: Choose tomatoes that give slightly when pressed, and dice them small so they release their juices into the mix
• 2 cloves garlic, minced: Fresh garlic is nonnegotiable here, nothing else gives that same aromatic kick
• 1 stalk celery, diced: This quiet ingredient adds a subtle backbone of flavor that you would miss if it were gone
• 2 tablespoons olive oil: Use a good quality olive oil since it carries all the spices throughout the dish
• 1/2 cup vegetable broth: Homemade broth is ideal, but a low sodium store bought version works perfectly fine
• 1 teaspoon smoked paprika: This is what gives the succotash its signature Creole depth and that gorgeous reddish hue
• 1/2 teaspoon dried thyme: Thyme plays so well with corn and beans, creating this earthy, comforting taste
• 1/2 teaspoon dried oregano: A little goes a long way, adding just enough herbal brightness to cut through the sweetness
• 1/2 teaspoon cayenne pepper: Start with less if you are sensitive to heat, you can always add more at the end
• Salt and black pepper: Taste as you go, remembering that the beans need more salt than you might expect
• 2 tablespoons fresh parsley, chopped: Add this right at the end for a fresh burst of color and a light, peppery finish

Instructions

Get those beans ready:

Bring a medium pot of salted water to a boil, then add your lima beans and cook for 10 to 12 minutes until they are just tender but still holding their shape. Drain them well and set them aside, resisting the urge to rinse them or you will wash away flavor.

Build your flavor foundation:

In a large skillet, warm the olive oil over medium heat until it shimmers slightly. Add your onion, celery, and both bell peppers, then sauté for about 5 minutes until the vegetables have softened and your kitchen starts to smell amazing.

Add the aromatic punch:

Stir in the minced garlic and let it cook for just 1 minute until it becomes fragrant, being careful not to let it brown or turn bitter.

Bring it all together:

Add the diced tomatoes, corn, cooked lima beans, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper to the skillet. Stir everything together until the vegetables are evenly coated with those beautiful red spices.

Let the magic happen:

Pour in the vegetable broth and bring everything to a gentle simmer. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded into something greater than the sum of their parts.

Finish with love:

Taste and adjust your seasoning if needed, then remove from heat and sprinkle with fresh parsley. Serve it warm, preferably with someone you really like spending time with in the kitchen.

Pin

Whenever I make this now, I think about how Miss Clara told me that succotash was originally about using whatever vegetables were left at the end of a harvest, and how the best cooking often comes from making something wonderful from simple ingredients.

Making It Your Own

Sometimes I throw in some diced okra or chopped zucchini during the summer when my garden is overflowing, or I will add a can of drained black beans to stretch it into a more substantial main dish.

Serving Suggestions

This succotash is incredibly versatile and plays nicely with so many dishes. Serve it alongside grilled chicken or fish for a complete dinner, or spoon it over fluffy white rice for a satisfying vegetarian meal that will keep you full for hours.

Storage and Reheating

The flavors continue to develop overnight, so this is actually one of those magical dishes that tastes better on day two. Store it in an airtight container in the refrigerator for up to four days, and reheat gently on the stove with a splash of water or broth to bring it back to life.

• Freeze individual portions for those nights when cooking feels impossible
• Add a fresh squeeze of lemon juice when reheating to brighten the flavors
• Consider doubling the recipe because it disappears faster than you would expect

Pin

There is something deeply satisfying about a dish that celebrates vegetables in such a colorful, flavorful way, and every time I make it I am grateful for that afternoon in Miss Claras kitchen.

Recipe Questions & Answers

→ What are the key ingredients for this dish?

Fresh or frozen lima beans, sweet corn, bell peppers, onion, tomatoes, garlic, celery, olive oil, vegetable broth, and spices like smoked paprika, thyme, and oregano.

→ How long does it take to prepare and cook?

Preparation takes about 15 minutes, with a cooking time of approximately 30 minutes, totaling 45 minutes.

→ Can this dish be made vegetarian and gluten-free?

Yes, the combination of vegetables and seasonings is naturally vegetarian and gluten-free.

→ What variations can enhance the dish?

Adding diced okra or zucchini can add heartiness and texture, complementing the existing flavors.

→ How spicy is the final dish?

The cayenne pepper is optional and adjustable, allowing control over the spice level from mild to moderately spicy.

→ What tools are recommended for cooking?

A medium pot for blanching lima beans and a large skillet for sautéing and simmering the vegetables are ideal.