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bowl of vegetarian succotash with whole corn and tomatoes in the background

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Vegetarian Succotash

Recipe by Eric Jones

Succotash is a classic medley of textures and flavors that showcases vegetables like lima beans, corn, and okra, with vibrant, crushed fire-roasted tomatoes.

  • Total Time30 minutes
  • Yield4 - 6 1x

Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. Heat a cooking pan to medium heat. Add the butter and minced garlic and cook for 1 minute.
  3. Increase the heat to medium-high. Add the okra and lima beans to the pan and cook, uncovered, for 10 minutes, stirring occasionally.  
  4. Add the corn, fire roasted crushed tomatoes (paid link), garlic powder, paprika, red cayenne pepper, Creole seasoning, sage, dried rosemary, salt, and black pepper.
  5. Lower the heat and cook covered for 10-15 minutes.

Equipment

(paid link)

  • 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

Find it online: https://dudethatcookz.com/vegetarian-succotash/