Creole Succotash Lima Beans

The first time I made succotash, I was living in a tiny apartment with barely enough counter space to chop vegetables. My grandmother had mentioned it as one of those dishes that could stretch a meal without sacrificing flavor, and I was working with a seriously tight grocery budget that month. Now it is become one of those recipes I return to whenever the farmers market is overflowing with summer vegetables and I want something that feels like a celebration on the plate.

Last summer, I served this at a neighborhood potluck alongside some grilled cornbread. Three different people asked for the recipe, and someone actually mentioned that it reminded them of their grandmother's kitchen in New Orleans. There is something about the combination of sweet corn and lima beans with that gentle kick of cayenne that makes people feel instantly at home.

Ingredients

• 2 cups fresh or frozen lima beans: These buttery beans are the heart of the dish, so do not skimp on their cooking time
• 1 1/2 cups fresh or frozen sweet corn kernels: Fresh corn makes a noticeable difference, but frozen works perfectly in winter
• 1 medium red bell pepper and 1 medium green bell pepper, diced: The duo adds both visual appeal and complementary sweetness
• 1 medium onion, finely chopped: Yellow onions work well here, adding a savory base as they soften
• 2 medium ripe tomatoes, diced: They release moisture as they cook, creating a light sauce that ties everything together
• 2 cloves garlic, minced: Add this toward the end so it does not burn and turn bitter
• 1 stalk celery, diced: This might seem unusual, but it adds essential depth and aromatic flavor
• 2 tablespoons olive oil: You need just enough to sauté the vegetables without making the dish greasy
• 1/2 cup vegetable broth: This creates steam to help the vegetables meld together without boiling
• 1 teaspoon smoked paprika: The smokiness is what makes this feel like Creole cuisine instead of just vegetable medley
• 1/2 teaspoon dried thyme and 1/2 teaspoon dried oregano: These classic herbs provide an earthy backbone
• 1/2 teaspoon cayenne pepper: Start here if you like some warmth, but you can always add more later
• Salt and black pepper, to taste: Taste as you go since the smoked paprika already brings some saltiness
• 2 tablespoons fresh parsley, chopped: The bright green finish makes the dish look as good as it tastes

Instructions

Prep the lima beans:

Bring a medium pot of salted water to a boil and cook the beans for 10 to 12 minutes until they are just tender, then drain them well so they do not make the final dish watery.

Sauté the aromatics:

Heat the olive oil in a large skillet over medium heat, then add the onion, celery, and both bell peppers and cook for about 5 minutes until softened and fragrant.

Add the garlic:

Stir in the minced garlic and cook for just 1 minute until it becomes aromatic, watching carefully so it does not brown or burn.

Combine everything:

Add the diced tomatoes, corn, cooked lima beans, smoked paprika, thyme, oregano, cayenne, salt, and pepper to the skillet.

Simmer together:

Pour in the vegetable broth and bring everything to a gentle simmer, cooking uncovered for 12 to 15 minutes and stirring occasionally until the vegetables are tender and the flavors have melded.

Finish and serve:

Adjust the seasoning if needed, remove from heat, and sprinkle with fresh parsley before serving warm.

Pin It

This is the dish I make when someone tells me they do not like vegetables. Something about that Creole seasoning blend and the natural sweetness of the corn changes minds. My brother in law went from picking out the lima beans to asking for the recipe within two months.

Make It Your Own

I have found that adding diced okra during the last 10 minutes of cooking gives it an even more authentic Gulf Coast feel. Chopped zucchini works beautifully too, especially in late summer when it seems to take over the garden.

Serving Suggestions

While this stands perfectly well on its own as a light vegetarian main, I love serving it alongside grilled chicken or shrimp for a more substantial dinner. It also works beautifully over fluffy white rice, which soaks up that lightly spiced broth at the bottom of the bowl.

Storage and Reheating

This succotash keeps remarkably well in the refrigerator for up to five days and actually benefits from the flavors having time to develop. I often make a double batch and eat it throughout the week for quick lunches.

• Reheat gently with a splash of water if it seems dry
• Fresh parsley loses its color quickly, so add a new garnish when serving leftovers
• The texture improves after sitting, so do not be afraid to make it a day ahead

Pin It

There is something deeply satisfying about a dish that turns simple vegetables into something so comforting. This succotash has earned its permanent place in my regular rotation.

Recipe FAQs

→ Can I use frozen vegetables for the succotash?

Yes, both lima beans and corn can be used frozen; just adjust cooking times to ensure tenderness without overcooking.

→ What gives the dish its Creole flavor?

The blend of smoked paprika, thyme, oregano, and optional cayenne pepper provides the characteristic smoky and spicy notes typical of Creole cuisine.

→ Is it necessary to boil the lima beans separately?

Boiling lima beans first helps them achieve the right tenderness without overcooking other vegetables during the sauté and simmer steps.

→ Can this medley be served as a main course?

Yes, its hearty combination of vegetables and seasonings makes it suitable as a light main or a satisfying side dish.

→ What are good accompaniments for this dish?

It pairs well with grilled chicken, fish, or served over rice for a complete meal.

→ How can I adjust the spice level?

The cayenne pepper is optional and can be added to taste or omitted for milder flavors.