Vegetarian Succotash
Succotash is a classic medley of textures and flavors that showcases vegetables like lima beans, corn, and okra, with vibrant, fire roasted crushed tomatoes (paid link). This southern dish is bold enough to serve as a main dish or as a hearty side.
If you like this recipe, you should also try my Stewed Okra & Tomatoes with Chicken Sausage, Grilled Corn and Avocado Salsa, and Roasted Vegetable Salad with Honey Mustard Vinaigrette.
Succotash is a staple in Louisiana cooking and is often enjoyed over cornbread or a bed of rice. I used to have a hard time as a child eating my veggies, but once my grandmother introduced this tasty dish into my life, that changed!
While this dish is a staple I saw on every table back in Louisiana, it’s served all over the country with regional twists. This version is meatless, but other variations add peppers, onions, bacon (or other smoked meat), seafood, or cream for richness.
I’ve stayed true to the classics with buttery lima beans and sweet, crisp corn, but elevated the dish with the sweetness of fire roasted crushed tomatoes (paid link) and okra. Sautéed with plenty of garlic and hit with the perfect balance of savory seasonings.
Ingredients you’ll need to make Vegetarian Succotash
Be sure to check out the full recipe and ingredient list below
The primary vegetables needed for this recipe are baby lima beans, fresh corn, and okra. Aside from using fresh corn on the cob (and shelling it to remove the kernels), I recommended using frozen okra and lima beans. Baby lima beans are sweeter and creamier.
Fire roasted crushed tomatoes (paid link) bring all the ingredients together to create a succotash that’s bold enough to serve on its own.
You’ll need plenty of butter and garlic, and for the seasonings, garlic powder, paprika, red cayenne pepper, Creole seasoning, sage, dried rosemary, salt, and pepper.
How to make Vegetarian Succotash
Remove corn kernels from the cob. Cut the corn kernels from the cob. For easy prep, place the entire corn-on-the-cob on the center hole of the Bundt pan and cut the cob lengthwise. The pan will catch the kernels, making the job a whole lot easier.
Add garlic and butter to a cooking pan. Heat a pan to medium heat. Add the butter and minced garlic and cook for 1 minute.
Add the okra and lima beans. Increase the heat to medium-high, add the okra and lima beans to the pan, and cook, uncovered, for 10 minutes, stirring occasionally.
Add corn and seasonings. Add the corn, fire roasted crushed tomatoes (paid link), garlic powder, paprika, red cayenne pepper, Creole seasoning, sage, dried rosemary, salt, and pepper.
Cook until vegetables are tender. Lower the heat. Stir and cook covered for 10-15 minutes.
tips, Variations & substitutions
- Add additional ingredients to the succotash, like yellow onions, zucchini, yellow squash, celery, red and green peppers, or a smoky meat like bacon or sausage.
- This recipe is bold enough to stand on its own, but it can also be served over cornbread or rice and even as a side dish for grilled or baked meats and seafood.
- Not a fan of lima beans, try edamame or black-eyed peas.
- For a creamy succotash, stir in heavy cream or cream cheese during the last few minutes of cooking.
- To brighten the dish, add a squeeze of lemon or lime juice or a teaspoon of apple cider vinegar. It helps balance the sweetness of the corn.
- Leftover succotash can be stored in an airtight container in the refrigerator for 3–5 days. It can be frozen for up to 3 months, though freezing may make the vegetables softer or turn them watery upon thawing.
Vegetarian Succotash
- Total Time: 30 minutes
- Yield: 4 – 6 1x
Description
Succotash is a classic medley of textures and flavors that showcases vegetables like lima beans, corn, and okra, with vibrant, crushed fire-roasted tomatoes.
Ingredients
- 2 tbsp butter
- 1 tbsp minced garlic
- 16 oz frozen cut okra
- 15 oz frozen lima beans
- 8 oz fresh corn
- 14 oz fire roasted crushed tomatoes (paid link)
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp red cayenne pepper
- 1 tsp Creole seasoning
- 1/2 tsp rubbed sage
- 1/4 tsp dried rosemary
- 1 tsp sea salt
- 1/2 tsp black pepper
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Instructions
- Remove the corn kernels from the cob. For easy prep, place the entire corn-on-the-cob on the center hole of the Bundt pan and cut the cob lengthwise. The pan will catch the kernels.
- Heat a cooking pan to medium heat. Add the butter and minced garlic and cook for 1 minute.
- Increase the heat to medium-high. Add the okra and lima beans to the pan and cook, uncovered, for 10 minutes, stirring occasionally.
- Add the corn, fire roasted crushed tomatoes (paid link), garlic powder, paprika, red cayenne pepper, Creole seasoning, sage, dried rosemary, salt, and black pepper.
- Lower the heat and cook covered for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Stove Top
- Cuisine: Southern American
Nutrition
- Calories: 639
- Sugar: 17.5g
- Sodium: 3412mg
- Fat: 22.3g
- Carbohydrates: 97.4g
- Fiber: 27.5g
- Protein: 22g
- Cholesterol: 43mg