Summer Garden Fresh Succotash – Easy Recipe
Garden Fresh Succotash …
What do you do with an abundance of garden veggies? Summer Garden Fresh Succotash is our answer to a quick and easy summer salad recipe that’s packed full of nutritional value and delicious flavor! We’ve had a pretty mild summer here in Texas but as the heat cranked up, our vegetable garden really blossomed and we’ve had way more than we needed. So Corey and I have been trying to include our home-grown yums into almost every single meal. Garden Fresh Succotash was the perfect answer to ensuring nothing went to waste.
If you’re not into tending to your own garden, I highly recommend visiting your local farmer’s market. The fruits and vegetables are so plump, fresh, and they all look so amazing! I have a hard time deciding what to buy. Lately, we’ve been looking for veggies that aren’t so common and seeing what delicious recipes and fresh flavors we can come up with. But back to this not-so-traditional succotash side dish …
Is succotash served as a main dish or side dish?
The great thing about this yummy recipe is that it can be either a vegetarian main dish or a side dish to any grilled protein.
What is succotash?
This easy garden-fresh succotash recipe is a hearty vegetable-filled dish that consists primarily of fresh sweet corn, lima beans, or any shell beans, and a variety of peppers, tomatoes, and fresh herbs. This is a super healthy, colorful, and versatile recipe that will brighten any table or family picnic and helps you use up any veggies left in the crisper or garden.
17th century Native Americans blessed us with this summery treat of veggie goodness! This New York Times article shares with us the luxurious options of succotash, how this dish has evolved, and many different variations used throughout the past two centuries.
What do you need to make Garden Fresh Succotash?
These are the essential ingredients you’ll need from your garden, grocery store, or your local farmer’s market to make this tasty summer vegetable dish:
Fresh produce and fresh herbs are a great way to really elevate this summer succotash recipe, so try to avoid the canned version if at all possible.
- Extra virgin olive oil, 1 tablespoon oil
- Butter, 2 tablespoons butter
- Onion, 1 medium sweet onion (or substitute with white, yellow, or red onion ) – diced
- Kosher salt, to preferred taste
- Black pepper, to preferred taste
- Red bell pepper, 1 large red pepper – diced
- Green bell pepper, 1/2 large green pepper – diced
- Jalapeno, 1 jalapeno pepper – diced
- Garlic, 4 garlic cloves – minced
- Cherry tomatoes, 1 cup fresh tomatoes – diced
- Ground cumin, 1 teaspoon ground cumin
- Cayenne pepper, 1 dash cayenne pepper
- Italian seasoning, 1 teaspoon Italian seasoning
- Oregano, 1 tsp fresh chopped oregano
- Dill, 1 tsp fresh chopped dill
- Green zucchini, 1 large zucchini – diced
- Yellow summer squash, 1 medium squash – diced
- Fresh beans, 6 ounces green beans – cut in half
- Water, 1/4 cup water
- Fresh sweet corn, 1 1/2 cups corn – large ears of fresh corn kernals cut off the cob
- Baby lima beans, 1 cup fresh lima beans – frozen
- Black beans, 1/2 cup rinsed black beans + 3 tbsp of the liquid from the can of beans
- Parsley, 1 tsp fresh parsley
Optional ingredients:
- Green onions
- Butter beans
- Fresh cilantro
How to make this easy succotash recipe?
Add olive oil and butter to a large skillet and melt together over medium heat. Stir the diced onions along with a ½ teaspoon of kosher salt and ½ of black pepper into the hot oil and butter. Increase the temperature to medium-high heat. Cook until the onions have softened; about 5 to 6 minutes.
Stir in the bell peppers, jalapenos, and garlic; cook for about 5 minutes until softened and the garlic is fragrant.
Add the tomatoes, cumin, cayenne pepper, and Italian seasoning to the onion and garlic mixture; stirring for about 1 to 2 minutes. Then add the zucchini, squash, green beans, water, salt, pepper, oregano, and dill; stir and cook for about 5 minutes.
Mix in the lima beans, black beans, 3 tablespoons of the liquid from the can of black beans, and your fresh summer corn; combine well and cook for an additional 5 minutes. Taste test and add additional salt, pepper, and seasonings, if needed.
Sprinkle with fresh parsley and serve immediately. Store leftovers in an airtight container.
What do you eat with succotash?
This delicious recipe pairs perfectly with a variety of proteins.
If your food is sealed and stored properly (like a vacuum sealer), you can freeze succotash for up to 9 months. If you’re freezing and storing in plastic freezer bags, we recommend that you cool the dish completely and then place portions in the freezer bags, date each bag, and freeze for up to 4 months.
- Grilled chicken breasts
- Shredded Potato Stuffed Chicken
- Grilled pork chops
- And any steak or seafood dish!
Can you freeze Garden Fresh Succotash?
If your food is sealed and stored properly (like a vacuum sealer), you can freeze succotash for up to 9 months. If you’re freezing and storing in plastic freezer bags, we recommend that you cool the dish completely and then place portions in the freezer bags, date each bag, and freeze for up to 4 months.
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Garden Fresh Succotash
Equipment
- Large Cast Iron Skillet
Ingredients
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 medium onion (any kind) , diced
- kosher salt , to taste
- black pepper , to taste
- 1 large red bell pepper , diced
- ½ large green bell pepper , diced
- 1 jalapeno , diced
- 4 cloves fresh garlic , minced
- 1 cup fresh diced tomatoes
- 1 tsp ground cumin
- 1 dash cayenne pepper
- 1 tsp Italian seasoning
- 1 tsp fresh chopped oregano
- 1 tsp fresh chopped dill
- 1 large green zucchini , diced
- 1 medium yellow summer squash , diced
- 6 oz fresh green beans , cut in half
- ¼ cup water
- 1½ cup fresh corn , cut off the cob
- 1 cup baby lima beans frozen
- ½ cup black beans + 3 tbsp of the liquid in the can , rinsed
- 1 tsp fresh chopped parsley
Optional additions to the recipe:
- ¼ cup chopped green onions
- ½ cup butter beans
- 1 tsp fresh chopped cilantro
Instructions
- Add olive oil and butter to a large skillet and melt together over medium heat. Stir in the diced onions along with a ½ teaspoon of kosher salt and ½ of black pepper. Cook until the onions have softened; about 5 to 6 minutes.
- Stir in the bell peppers, jalapenos, and garlic; cook for about 5 minutes until softened and the garlic is fragrant.
- Add the tomatoes, cumin, cayenne pepper, and Italian seasoning to the onion and garlic mixture; stirring for about 1 to 2 minutes. Then add the zucchini, squash, green beans, water, salt, pepper, oregano, and dill; stir and cook for about 5 minutes.
- Stir in the lima beans, black beans, 3 tablespoons of the liquid from the can of black beans, and corn; combine well and cook for an additional 5 minutes. Taste test and add additional salt, pepper, and seasonings, if needed. Sprinkle with fresh parsley and serve immediately.
Notes
© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!
One Comment