Here’s a REALLY easy recipe to put together and it’s delicious too! You can use canned lima beans, or frozen or dried lima beans that you’re already cooked. Any way you go, this is a winner! The succotash can be served any temperature you want, from cold to hot. It can be eaten as it is, or served over a hot cooked grain or pasta. It can even be included in a salad. So, it’s as versatile as your imagination! The recipe is below along with a video demonstration of how to make the dish.
Makes 4 to 6 Servings
1 (14.5 oz) can diced tomatoes
½ cup diced bell pepper
½ cup diced yellow onion
2 cloves garlic, minced
1-1/2 tsp dried parsley
1-1/2 tsp dried thyme
Crushed red pepper flakes to taste (optional)
2 cups cooked lima beans, or 1 (15.25 oz) can lima beans, rinsed and drained
1 (15 oz) can organic corn, drained
Salt and pepper to taste
2 Tbsp apple cider vinegar
Cooked hot grain or pasta of choice, optional
Place a strainer over a medium to large saucepan that has a lid. Empty the can of diced tomatoes into the strainer and allow the juice to drain into the pan. Transfer the strainer to rest on a bowl so it can collect any remaining juice. Bring the strained juice to boil and add the diced bell pepper, onion, garlic, parsley, thyme, and red pepper flakes. Sauté the vegetables and herbs in the tomato juice until the vegetables start to soften and most of the juice is gone. Add the cooked lima beans, corn, strained tomatoes (including any remaining juice that strained into the bowl), and salt and pepper to taste. Stir to combine and allow the mixture to heat through, if desired. Taste and adjust seasonings if needed. Remove from heat and drizzle with apple cider vinegar; stir to combine.
This may be served cold, room temperature, warm or hot. It can be enjoyed as it is, or served over a hot cooked grain of your choice, or even pasta. It could even be used as part of a salad. Enjoy!