Succotash

Ingredients

• 2 tablespoons of olive oil
• 1 diced medium onion
• 2 cloves of minced garlic
• 1 diced red bell pepper
• 1 diced green bell pepper
• 2 cups of fresh or frozen corn kernels
• 2 cups of fresh or frozen lima beans
• 1 can (14.5 ounces) of diced tomatoes with juice
• 2 cups of vegetable broth
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of dried thyme
• Salt and pepper to taste
• 1/4 cup of freshly chopped parsley (for garnish)

Directions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add 1 diced onion to the pot. Cook for about 5 minutes until the onion becomes translucent. Then, add 2 minced garlic cloves and cook for another minute until fragrant.
3. Stir in 1 diced red bell pepper and 1 diced green bell pepper. Sauté for 5 minutes until the peppers start to soften.
4. Add 2 cups of corn kernels and 1 cup of lima beans to the pot. Mix well to combine with the other ingredients.
5. Pour in 1 can (14.5 ounces) of diced tomatoes, including the juice, and 2 cups of vegetable broth. Stir everything together.
6. Add 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to distribute the seasonings evenly.
7. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
8. Taste the stew and adjust the salt and pepper if needed. If the stew is too thick, add a bit more broth or water to reach the desired consistency.
9. Once the stew is ready, remove it from the heat. Ladle the succotash stew into bowls and garnish with freshly chopped parsley. Serve hot and enjoy.

Additional notes

Variations and Substitutions

For a different twist on succotash stew, consider adding okra or zucchini during the vegetable sautéing step. These additions can enhance the stew’s texture and nutritional profile. If lima beans are not available, butter beans or edamame serve as excellent substitutes, maintaining the dish’s hearty nature.

Storage and Reheating

Store any leftover succotash stew in an airtight container in the refrigerator for up to 3 days. For reheating, gently warm the stew on the stove over medium heat, stirring occasionally to prevent sticking. If the stew thickens too much, add a splash of vegetable broth to achieve the desired consistency.