Summer Succotash
This delicious Summer Succotash is a wholesome side dish bursting with fresh, vibrant flavors. A perfect way to use summer garden veggies!
Servings 8
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped sweet onion
- 1 tablespoon minced fresh garlic
- ¾ cup chicken broth or stock (low sodium)
- 2 cups frozen baby lima beans
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 3 ½ cups fresh corn kernels (about 3 to 4 ears)
- 2 cups sliced fresh okra
- 1 pint cherry or grape tomatoes sliced in half
Instructions
- Melt the butter and olive oil in a 3-quart sauté pan or 6-quart Dutch oven over medium high heat. Add the onion and cook until translucent, stirring constantly (about 2 to 3 minutes). Add the garlic and cook until fragrant (about 30 seconds).
- Add the chicken broth, lima beans, salt, pepper, and thyme. Bring to a gentle boil and cook (stirring often) until the lima beans are tender (about 7 to 8 minutes). Adjust heat as necessary to maintain a gentle boil/strong simmer.
- Add the corn kernels and okra and cook (stirring constantly) for 4 to 5 minutes, or until the corn is tender but still crisp and most of the liquid has evaporated.
- Add tomatoes and cook for an additional 1 minute, or until slightly softened.
- Taste and season with additional salt and pepper, if desired.
Notes
- This recipe yields approximately 8 cups.
- Once cooled, store in an airtight container in the fridge for up to 3 days.