Tuesday, August 10, 2021


This is a vegan recipe for succotash which has Native American roots. There are three main ingredients for succotash - corn, lima beans, and tomatoes. Herbs like basil, green onions, tarragon, or thyme can be used. I love it with cilantro too. This recipe doesn't use bacon. And for a regular version use butter instead of oil which tastes great too! This is a great side or can be served as a warm salad. This is great on the Thanksgiving menu! 

There are many variations to succotash but all of them include corn and lima beans. Tomato or okra are also used. Roasted poblanos or chopped jalapenos could be used too! Cream can also be added. The addition of tomatoes makes it a juicy one with a hint of tomato flavor. I love tomatoes and hence made the tomato version.  I have used frozen corn and lima beans in this recipe. If using fresh corn, sauté the corn for additional 2-3 minutes and then use in the recipe. Succotash is so simple to make.

Succotash is a Native American staple. In Native American language it means broken corn and is primarily made with corn and lima beans. When I was reading about Native American foods, I came to know that Iroquois served the succotash as stew and squash is added. The Cherokee succotash used corn and lima beans. I liked both the versions. We are exploring the Native American cuisine in our #EattheWorld Challenge group this month.  Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Serves 4

Corn - 1 cup, frozen
Lima beans - 1 cup, frozen
Tomatoes - 1/2 cup, chopped
Onion - 1/2 cup, chopped
Garlic - 1/2 tsp
Red bell pepper - 1/2 cup, chopped
Salt - 1/2 tsp
Paprika - 1/4 tsp
Jalapenos - 1/2 tsp, chopped
Black pepper - 1/8 tsp
Green onions - 2-3 tbsp, chopped
Basil/thyme or any herb - 1 tsp
Oil - 1 tbsp


Boil the frozen lima beans for 5 minutes and drain, set aside.

Heat oil in a pan on a medium flame. Add the onions, garlic, red bell pepper, jalapenos, and corn and sauté for 5-7 minutes. 

Add the tomatoes and lima beans, reduce the flame. Cook for another 3-4 minutes till everything is heated through. 

Stir in the basil and green onions.


Check out all the wonderful Native American dishes prepared by fellow bloggers.

 Sneha’s Recipe: Three Sisters Soup-Native American 
Magical Ingredients: Succotash 
Amy’s Cooking Adventures: Wild Rice, Squash, & Corn Soup 
Culinary Adventures with Camilla: Purple Corn and Api Morado