I don’t know how your Mom served succotash, or maybe she didn’t. For my family when I was growing up, it was lima beans cooked in canned cream-style corn then served up in a little bowl with a pat of butter.
As was then, veggies are a must-have on my dinner menu. I like most veggies but lima beans not so much. Bud, on the other hand, is picky; and lima beans are his favorite.
We went on the Weight Watchers diet plan once and stocked up on diet recipe books. In one of them I found their version of Succotash. Sounded good so I gave it a try. It is seriously good.
In addition to the corn and lima beans, peppers, zucchini, onion, garlic and tomatoes are cooked with some seasoning to make an awesome side dish.
I keep that recipe bookmarked and make this dish quite often. It is especially good when you can get the veggies fresh at the Farmers Market.
SUCCOTASH RECIPE
- 4 teaspoon olive oil
- 1 red bell pepper, seeded and diced
- 1/2 medium zucchini, diced
- 1/2 onion, diced
- 1 garlic clove, finely chopped
- 1 tomato, seeded and diced
- 1 cup cooked green lima beans
- 1 cup fresh or thawed frozen corn kernels
- 2 tablespoons chopped flat leaf parsley
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried marjoram
- In a medium nonstick skillet, heat the oil. Saute the bell pepper, zucchini, onion and garlic until wilted, about 8 minutes. Add tomato, saute 2 minutes.
- Stir in the lima beans, corn, parsley, paprika, salt, pepper, and marjoram. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes.
NUTRITION – Makes 4 servings – Per Serving: 154 calories; 5 g. Total Fat; 1 g. Saturated; Fat 0 mg. Cholesterol; 327 mg. Sodium; 24 g. Total Carbohydrate; 6 g. Dietary Fiber; 6 g. Protein; 32 mg. Calcium
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