Quick Succotash Recipe without Tomatoes - These Old Cookbooks (2024)

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This quick succotash is a delicious thick corn dish that is often made with lima beans. This version of corn and lima bean succotash is made with no tomatoes.

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Corn Succotash

Quick Succotash is a succotash recipe with frozen corn and lima beans (no tomatoes). I love to make this as a simple side dish to serve with steak, ham, or pork roast.

If you’ve never had succotash before, it’s a quick blend of vegetables usually corn and lima beans cooked on the stove with a quick cream sauce. Sometimes it includes tomatoes, onions, bacon or other ingredients. Imagine it as a light and fresh vegetable stew.

Succotash isn’t an overly common side dish in Indiana where I was born and raised, but this is a Minnesota Succotash. Its history is rooted from the Native Americans which had a strong presence up in that area.

Succotash Recipe without Tomatoes

I found this Quick Succotash recipe in my Recipes from an American Farm Cook Book. I love this book. It speaks to me on so many levels, and all the recipes have been great, this recipe included.

From start to finish, you can have this succotash with cream on the table in about 15 minutes.

Plus, it’s easy. Grab some frozen corn and frozen lima beans from the grocery store so that you are ready to go whenever you need a fast and easy side dish.

The taste of corn succotash is amazing, especially if it’s summer and you choose to use fresh vegetables instead of frozen.

Quick Succotash Ingredient List

  • Butter
  • Diced Onions (optional)
  • Frozen Corn Kernels, thawed and drained
  • Frozen Lima Beans, thawed and drained
  • Heavy Cream
  • Salt
  • Black Pepper

How to Make Succotash with Frozen Corn and Lima Beans

Step By Step Instructions

  1. In a large skillet, melt butter over medium heat.
  2. Stir diced onions (if using), and sauté for several minutes until softened but not browned.
  3. To the onions, add thawed and drained corn and lima beans. Sauté for 3 to 4 minutes.
  4. Add heavy whipping cream, bring to a boil and then reduce to a simmer for 6 to 8 minutes or until cream is thick and reduced.
  5. Season generously with salt and black pepper.

Storage Instructions

Let leftovers cool. Transfer to an airtight container, and store in the refrigerator for up to a week.

For the full recipe steps and ingredient amounts, scroll to the recipe card at the bottom of this post.

Quick Succotash Recipe without Tomatoes - These Old Cookbooks (4)

Recipe FAQs

  • There are many different variations of succotash recipes. This quick succotash recipe is without tomatoes and without bacon.
  • Use frozen corn and frozen lima beans for this succotash recipe. Be sure to thaw first and drain well.
  • Onions are optional. If you leave them out, heat butter in large skillet and go right to the step of sautéing corn and lima beans.
  • If you want to add tomatoes, and 1/2 cup chopped, peeled and seeded tomatoes to the corn and lima beans. Also add a pinch of sugar to the recipe to cut the acid of the tomatoes.
  • It seems like a lot of black pepper, but this simple succotash recipe needs it.
  • Check out our Amazon Store for our favorite pantry essentials and kitchen items.

Recipe Variations

  • Add diced red bell peppers (orange or yellow work too).
  • Minced garlic will add more flavor.
  • Use fresh corn from the cob. Cut it right off with a sharp knife.
  • If the farmers market has a plethora of yellow squash or zucchini, add it to the the sautéed vegetables.
  • Add fresh cherry tomatoes.
  • Ground cumin or paprika adds a nice smoky flavor, if desired.
  • Stir in crispy, cooked bacon, or add as a garnish on top.
  • Right before serving, garnish with fresh cilantro, parsley or fresh basil.

What goes with succotash for dinner?

Wondering what to serve with this quick succotash? Succotash is the perfect side dish for almost any entrée. Pork chops, salmon cakes, grilled steak, sloppy joes, you name it, succotash is the perfect accompaniment. Here are 10 easy recipes that go great served with succotash:

  1. Brown Sugar Mustard Glazed Ham Steak
  2. Sour Cream Pork Chops
  3. Crock Pot Cubed Steak Mashed Potatoes
  4. Baked Pork Steak Dinner
  5. 3 Ingredient Steak Marinade
  6. Egg in a Basket
  7. Old Fashioned Salmon Patties
  8. Pan Seared Chicken Recipe
  9. Easy Sloppy Joe Recipe
  10. Amish Chipped Beef Gravy Recipe

Simple Vegetable Side Dish Recipes

Perfect Microwave Asparagus

Easy Roasted Cauliflower

Lemon Carrots

Soy Cucumber Salad

Quick Succotash Recipe without Tomatoes - These Old Cookbooks (12)

Print Recipe

Quick Succotash – A Succotash Recipe without Tomatoes

Quick Succotash is a succotash recipe with frozen corn and lima beans (no tomatoes). I love to make this as a simple side dish to serve with steak, ham, or pork roast.

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Course: Side Dish

Cuisine: American

Keyword: quick succotash, succotash recipe without tomatoes, succotash with cream, succotash with frozen corn and lima beans

Servings: 12 servings

Calories: 138kcal

Author: Barbara

Ingredients

  • 4 Tablespoons butter
  • 1 cup onion, chopped (optional)
  • 12 ounces frozen lima beans, thawed and drained
  • 12 ounces frozen corn, thawed and drained
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Heat butter in large skillet or saucepan. Sauté onions until soft but not browned.

    Quick Succotash Recipe without Tomatoes - These Old Cookbooks (13)

  • Add thawed and drained lima beans and corn to onions; sauté for 3 – 4 minutes.

    Quick Succotash Recipe without Tomatoes - These Old Cookbooks (14)

  • Add heavy cream; bring to a boil and then simmer for 6 – 8 minutes or until cream is thickened and reduced.

    Quick Succotash Recipe without Tomatoes - These Old Cookbooks (15)

  • Season with salt and black pepper.

    Quick Succotash Recipe without Tomatoes - These Old Cookbooks (16)

Notes

  • There are many different variations of succotash recipes. This succotash recipe is without tomatoes and without bacon.
  • Use frozen corn and frozen lima beans for this succotash recipe. Be sure to thaw first and drain well.
  • Onions are optional. If you leave them out, heat butter in large skillet and go right to the step of sautéing corn and lima beans.
  • If you want to add tomatoes, and 1/2 cup chopped, peeled and seeded tomatoes to the corn and lima beans. Also add a pinch of sugar to the recipe to cut the acid of the tomatoes.
  • It seems like a lot of black pepper, but this simple succotash recipe needs it.
  • Love lima beans? Try this Old Fashioned Lime Bean Casserole.
  • The nutritional information below is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 98mg | Potassium: 243mg | Fiber: 3g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Quick Succotash Recipe without Tomatoes - These Old Cookbooks (17)
Quick Succotash Recipe without Tomatoes - These Old Cookbooks (2024)

FAQs

What is succotash made of? ›

Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels".

What state is known for succotash? ›

Succotash is a corn and lima bean dish that often includes tomatoes, peppers, and okra. Its name comes from the Narragansett (a Native American language that was once spoken in the area that is now Rhode Island) word “sohquttahhash,” which roughly translates to "broken corn kernels."

How do you eat succotash? ›

Succotash is usually served as a side dish, but it can definitely become the centerpiece of the meal when served over a piece of warm cornbread or rice—making this a hearty and budget-friendly dish.

Can you can succotash? ›

Succotash is a traditional Native American dish, usually consisting of sweet fresh corn and lima beans with the option to add tomatoes. Now you can enjoy succotash year round with the help of home canning.

What's in triple succotash? ›

Tomato Products • Triple Succotash. Our Triple Succotash is a flavor-packed combination of corn, butter beans and tomatoes prepared with the perfect blend of seasoning. An excellent side dish or as an ingredient to soups and salads, Margaret Holmes Triple Succotash is a Southern favorite.

Why do they call it succotash? ›

The name is a somewhat Anglicized spelling of the Narragansett Indian word “msickquatash,” which referred to a simmering pot of corn to which other ingredients were added. Most often, it contained corn, beans and squash, the Three Sisters, which the natives cultivated together in distinct mounds.

Why is succotash suffering? ›

The phrase comes from the scriptwriters for Sylvester the Cat cartoons, who worked for the Warner Brothers studio. They needed something that would be used like a swear word, but would not be a swear word. “Sufferin' succotash” is a nonsensical phrase that suited their purposes.

Who first made succotash? ›

Historic sources and oral tradition indicate that Wampanoag cooks, and later the English cooks who learned from them, made many types of succotash depending on the season, the harvest, and the hunt, as well as on the cultural origin of the cook.

What is a succotash bean called? ›

The lima bean was a member of the "three sisters" of American Native cuisine and eventually became known as a prime ingredient of the dish called succotash. Succotash, that savory mélange of corn and beans, is a noble dish with a long history.

What all do you put in succotash? ›

Ingredients
  1. 1 package (10 ounces) frozen lima beans.
  2. 2 tablespoons butter.
  3. 1/2 cup chopped onion.
  4. 1/2 cup diced red bell pepper.
  5. 1 package (10 ounces) frozen corn, thawed.
  6. 1 teaspoon McCormick® Paprika.
  7. 1/2 teaspoon McCormick® Garlic Salt.
  8. 1/2 teaspoon McCormick® Whole Thyme Leaves.

What is succotash served with? ›

Serve this Easy Southern Succotash as a side dish or as the centerpiece of the meal spooned over a piece of buttered cornbread or rice.

What country is succotash from? ›

Succotash has an interesting history. Its origin can be traced back to 17th century Native Americans living in what is now Rhode Island. The recipe trickled down and became a common stew cooked in the southern part of The United States. Then the dish eventually found its way to Africa.

When should I eat succotash? ›

I like this succotash best served warm but it's also fabulous at room temperature so it's a great dish for a party or BBQ where you can let it sit out. (Or just a traditional Southern dinner when you need to make some things ahead to be able to focus on other dishes.)

What's the difference between hash and succotash? ›

The difference between Hash and Succotash is that Succotash must contain edamame type beans to be called such. Well, my own succotash not only contains edamame bean but also okra, sweet corn as well as walnuts parsley and chilli peppers.

What defines a succotash? ›

a cooked dish of kernels of corn mixed with shell beans, especially lima beans, and, often, with green and sweet red peppers.

What ethnicity is succotash? ›

Succotash was a Native American staple served as a stew of summer-fresh or winter-dried corn, making it a year-round choice for gatherings.

What's the difference between succotash and ratatouille? ›

When corn and fresh shell beans are in the bag, it's succotash. And when eggplant, zucchini and bell peppers converge, ratatouille is on the menu.

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