Soccotash

How many times did I hear Bugs Bunny exclaim: SUFFERING SOCCOTASH!!

As a kid, you could say this around your parents and not get into trouble.   I must admit, this really wasn't one of my go to words when I was upset.

Here’s a classic Succotash recipe — a hearty, colorful mix of corn, lima beans, and fresh vegetables. It can be served as a warm side dish or even chilled as a salad!

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🌽 Classic Succotash Recipe

Ingredients:

• 2 tablespoons butter (or olive oil)
• 1/2 small onion, diced
• 1 clove garlic, minced
• 1 1/2 cups fresh or frozen lima beans (thawed if frozen)
• 1 1/2 cups fresh or frozen corn kernels
• 1 small red bell pepper, diced
• 1/2 cup cherry tomatoes, halved (optional but tasty)
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional for a little depth)
• 2 tablespoons heavy cream or half-and-half (optional for a creamy finish)
• 1 tablespoon chopped fresh parsley or basil (for garnish)

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Instructions:

1. Sauté aromatics:

   • In a large skillet, melt the butter over medium heat.
   • Add the onion and cook until soft, about 3–4 minutes.
   • Add the garlic and cook another 30 seconds.

2. Cook the vegetables:

   • Stir in lima beans, corn, and red bell pepper.
   • Cook for about 5–7 minutes, stirring occasionally, until everything is heated through and tender.

3. Add flavor:

   • Stir in the cherry tomatoes, salt, pepper, and paprika.
   • Cook another 2 minutes until tomatoes soften slightly.

4. Creamy option (optional):

   • Stir in the cream and cook just until warmed through.

5. Finish:

   • Remove from heat and sprinkle with fresh herbs.
   • Serve warm or at room temperature.

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Tips:

• Add diced cooked bacon or pancetta for a smoky version.
• Swap lima beans for edamame or fava beans if preferred.
• Great as a side dish with grilled chicken, pork chops, or fish.