Skip to main content
Epicurious
Bon Appétit

Southwestern Succotash

4.2

(18)

A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

1 16-ounce bag frozen lima beans
1 16-ounce bag frozen sweet white corn
2 tablespoons olive oil
1 tablespoon cumin seeds
1 onion, chopped
2 red bell peppers, chopped
2 poblano chilies,* seeded, chopped
4 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 14 1/2-ounce can low-salt chicken broth
1/2 cup whipping cream
2/3 cup chopped fresh cilantro

Preparation

  1. Step 1

    Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.

    Step 2

    Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

  2. Step 3

    Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.

  3. Step 4

    • Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
TagsSouthwesternAmericanLima BeanWhite BeanBean and LegumeVegetableCornBell PepperPoblano ChileChileSideDinnerGluten FreeNut FreeVegetarianQuickEasyMake AheadSauteBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.