Creole Succotash Lima Beans (Print)
A bright Southern medley of lima beans, corn, peppers, and spices delivering satisfying and fresh flavors.
# What You Need:
→ Vegetables
01 - 2 cups fresh or frozen lima beans
02 - 1 1/2 cups fresh or frozen sweet corn kernels
03 - 1 medium red bell pepper, diced
04 - 1 medium green bell pepper, diced
05 - 1 medium onion, finely chopped
06 - 2 medium ripe tomatoes, diced
07 - 2 cloves garlic, minced
08 - 1 stalk celery, diced
→ Liquids & Fats
09 - 2 tablespoons olive oil
10 - 1/2 cup vegetable broth
→ Seasonings
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon cayenne pepper (optional, to taste)
15 - Salt and black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)
# How To Make It:
01 - Bring a medium pot of salted water to a boil. Add the lima beans and cook for 10-12 minutes, or until just tender. Drain and set aside.
02 - In a large skillet, heat olive oil over medium heat. Add onion, celery, and both bell peppers. Sauté for 5 minutes, until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the diced tomatoes, corn, cooked lima beans, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper.
05 - Pour in the vegetable broth and bring to a gentle simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
06 - Adjust seasoning if needed. Remove from heat, sprinkle with fresh parsley, and serve warm.
# Expert Advice:
01 -
- Its one of those rare dishes that tastes even better the next day, making it perfect for meal prep or unexpected guests
- The combination of sweet corn and earthy lima beans creates this incredible texture contrast that keeps every bite interesting
02 -
- The secret is patience, rushing the simmering step will leave you with vegetables that taste separate instead of unified
- Fresh lima beans need slightly longer cooking time than frozen ones, so adjust accordingly and trust your fork for doneness
03 -
- Cut all your vegetables to roughly the same size so they cook evenly and look beautiful in the bowl
- Let the succotash rest for 5 minutes off the heat before serving to allow the flavors to settle