- Total Time
While there are a number of versions of succotash, it wouldn’t be authentic without corn or lima beans.
olive oil2 tsp
sweet red pepper(s)1 medium, seeded and diced
uncooked zucchini½ medium, diced
uncooked onion(s)½ medium, diced
garlic clove(s)1 clove(s), medium, finely chopped
fresh tomato(es)1 medium, seeded and diced
cooked lima beans1 cup(s), frozen and thawed
frozen corn kernels1 cup(s), or fresh
fresh parsley2 Tbsp, flat-leaf, chopped
table salt½ tsp
black pepper½ tsp, freshly ground
dried marjoram¼ tsp
- Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper, zucchini, onion, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook, stirring occasionally, about 2 minutes.
- Stir in the lima beans, corn, parsley, paprika, salt, pepper, and marjoram. Reduce the heat and simmer, covered, until the flavors blend, about 10 minutes. Yields 3/4 cup per serving.