Growing up in the south we called anything with lima beans and corn “succotash”. Sometimes we would add squash or any other vegetable in the fridge that needed to be used and most of the time, we served it with cornbread. So in following with that practice, I created a New Mexico inspired succotash recipe using one of my favorite ingredients – New Mexico roasted green chile.
Green chile succotash is a great dish for the holidays as a side for roast turkey, a rib roast, or ham. But it is also a tasty and healthy dish which is perfect any time of the year. It goes well with grilled chicken or baked chicken, as a side with pork, or when topped with a little bacon, a meal on its own. Sometimes I’ll make it the entree’ for a vegetarian meal and serve it with buttermilk cornbread. Oh SO good! In fact, as I hinted at previously, buttermilk cornbread is the perfect accompaniment to succotash no matter what else you serve.
For a traditional southern succotash with bacon, check Melissa’s Easy Southern Succotash.
Green Chile Succotash
*See Kitchen Notes for more information and substitutions.
- 1 Tbsp. olive oil
- 1 cup onion, chopped
- 1 cup sweet bell pepper, chopped (red, orange or yellow)
- 4 large garlic cloves, minced
- ½ tsp. dried thyme
- ¼ tsp. salt
- ½ tsp. pepper
- 1 cup water
- 10 ounce package of frozen lima beans or fresh lima beans*
- 1 cup frozen corn or fresh corn cut from husk*
- ¼ – ½ cup roasted, peeled and chopped green chile*
- ¼ cup cream
- 2 Tbsp. fresh cilantro*, chopped
- Heat oil in Dutch oven over medium-low heat.
- Add onion, bell pepper and garlic and sauté for about 5 minutes, stirring occasionally.
- Add the thyme, salt, pepper, and water. Bring to boil.
- Add lima beans. Bring back to boil. Reduce heat and simmer, covered, for 8 minutes (or half the cooking time recommended on the package), stirring occasionally.
- Add corn and green chile. Bring back to a simmer, cover and simmer for 5 minutes, stirring occasionally.
- Uncover and add the cream. Simmer low until vegetables are coated with cream and are tender – about 10 minutes.
- Stir in cilantro. Taste. Add more salt and pepper if needed.
Serve and enjoy!
Fresh, frozen or canned vegetables – Most of the vegetables in this recipe are frozen because it’s early spring. When in season, fresh limas or corn or best, but you might have to adjust the cooking time. I would recommend extending the cooking time once the fresh limas after been added. You can also used canned vegetables although I’m not of fan of canned vegetables because they are usually overcooked when they come out of the can. However, if that is what you have, then skip Step 4 and add all of the vegetables at once.
Lima Beans – If you don’t like lima beans or don’t have any, a nice substitute is edamame.
Green chile – The amount of chile you use depends on how hot the chile is and how hot you want the dish to be. If you don’t have New Mexico green chile, you could substitute with a fresh chopped or roasted poblano. It might be a little less spicy. If you don’t want spicy at all, then just omit the green chile. This dish is just as tasty without it.
Cream – The cream can be heavy cream, whipping cream or half and half. I like using heavy cream because it seems to coat the vegetables better. If you don’t want to use cream at all, then just leave it out or substitute with almond or soy milk.
Another succotash you will enjoy with even more New Mexico ingredient influence is this Posole Succotash. It’s a toss up as to which succotash I like better.
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I love beans and this looks very tasty!
What a flavorful recipe and perfect for Spring! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).
Be Well!
A spicy succotash sounds wonderful 🙂
roasted chiles in succotash, I’m there!! I love the pics, sweet!
Don’t you just like saying the word, “Succotash”? Yours looks delicious and so healthy too. I would love it if you would post it on my foodie friday linky today.
Hi MJ,
We just love Lima Beans and I can’t wait to try this recipe, it looks awesome! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Oh, my. What can I say? I’m gonna try this recipe. Thanks for sharing!
Following your FB and twitter.
Also inviting you to join our meatless recipe blog hop/showcase at http://olahmomma.com/momlounge. You are also very welcome to add your lovely blog here: http://olahmomma.com/momlounge/node/add/blog-list
Hope to see ya there! Have a great day:)
The Quiet Mom
Stopping by from the Hearth & Soul Tuesday Blog Hop! http://queenofsavings.com
This is such a gorgeous side dish, so colourful! Lima beans are hard to find in the UK, but I think I could make this lovely succotash with broad beans. I love the idea of serving it with the cornbread too – delicious!
Lovely dish. Succotash is a new word in my dictionary! It sounds so delicious. I have never tried lima beans and this dish looks a great way to begin with.
Oh wow what a colorful dish 🙂 It looks so fresh and vibrant 🙂
Such unique recipe and what lovely title! Never seen lima beans in this make over..very healthy and yum…
I would use hot chile and lots of cilantro. Like it on the spicy side. what can I say. Very nice healthy dish.
I don’t eat nearly enough lima beans! This looks phenomenal.
that looks delicious! I love succotash 🙂 YUM. This makes me wanna jump in the kitchen!
This sounds my kind of dish,love the legumes, chile there. Sure going to try. Thanks for sharing with Hearth and soul blog hop.
Visiting from Tasty Tuesday. Great idea to add green chile to succotash. We love green chiles here!
Ah, what a healthy arrangement of produce, MJ! The colors are wonderful and I’ll bet the flavors combine spectacularly. As always, it has been a pleasure dropping by to read what you’ve been concocting!
Oh, I’m a big fan of succotash – but I think I’d be an even bigger fan if it had roasted chiles in it. this sounds AMAZING! Saving it to try….thanks 🙂
I’ve been getting tremendous knowledge about South from you! So many things I haven never heard of or seen. Your succotash looks so healthy and delicious. You are always good at playing with colors in the food – beautiful dish, MJ!
Thanks Nami! A long time ago I read, the more colors you have in a meal, the healthier the meal. Makes sense to me..
Thanks everyone for the wonderful comments about the dish and the photography! It’s a great dish no matter what you call it, so I hope you try it.
I’m really behind in my blog reading, but I had to leave a comment because you’ve managed to transform lima beans (which I detest) into something I feel I could probably eat. And enjoy. And that’s no small culinary feat!
To be perfectly honest – this is the only way I’ll eat lima beans and I love them in this dish! I think you would too!
Thank you so much for sharing this with Made with Love Mondays, MJ! Another recipe I’m sure so many others will enjoy!
My Dad would go crazy for your succotash! He is the lima bean lover in our family and practically has to beg us to make them. I might even be converted with this!
Nice to pop in find this delicious reminder of home. This is actually one that disappeared in my diet once I forged out on my own! I will need to change that. Your pictures are enticing. Have a great day!
This is the first time I heard the word succotash…but being a lover of corn and lima beans, I’m pretty sure, I will enjoy it!
Wishing you a great week, MJ!
I love the use of beans in your recipes MJ. Like you, I tend to cook up a batch or two on the weekend so that we have some on hand in the fridge for various recipes throughout the week. I appreciate new ideas and inspiration on how to incorporate them in the diet and the more I do so, the less apt my husband is to laugh at my bean meals (yup, we’re very mature in this family…:)). The roasted green chile sounds divine… must try that.
Mj, this looks like a delicious dish of comfort!
Flavourful and tasty…exactly the dish I would love too!
the first picture is just gorgeous and I completely agree with you regarding fresh squash. this recipe is a keeper. I hope to try it soon.
I remember succotash from my childhood. It is one of those dishes that has gone by the side and I am wondering why. My daughter mentioned to me, the other day, she likes lima beans. This sounds like a good time to copy your recipe and make her happy.
Oh! I haven’t made or eaten Succotash for ages! why not? I love the stuff. And as you point out, some of the veggies freeze perfectly well, so there’s no excuse. Love the inclusion of green chile – spicy always speaks to me. And good picture up top – great way to show all the interesting ingredients up close and personal! Anyway, thanks for this.
I agree about frozen squash, the texture is too delicate to freeze well, fresh is the only way to go. I like your photo with the ladle, really nice!
healthy and looks delicious. The first photo is gorgeous!!! 🙂
I buy all sorts of beans and just few days ago I bought a can of Lima beans. I was thinking to use it in salad. I liked your spicy succotash and will use my can trying this. I guess I would add the canned beans almost at the end.
Stopping by from the JenniferCooks.com Fusion Friday Link Party!
Yep, this dish would be perfect with a little cornbread or a biscuit. Now that I’m living in the south, I’ll have to give it a try. 🙂
You know what I love about your blog? It’s all these inspiring, original and healthy recipes you post. I always love the stories and the two snippets connecting back to your childhood and past. I have learnt so many new ingredients through your blog and this dish looks so colourful and flavourful.
Rathai – what very, very nice comments! I’m flattered! Thanks Darlin! It means a lot to me! You’re a real sweetheart!
Thanks for sharing this wonderful recipe. I have never heard of succotash and I’m always very happy to learn more about the Southern cuisine I haven’t tried cooking yet.
We enjoy succotosh and this one is ripe for trying. I have added lots of different items to my succotosh yet never green chilies. It is on the list.
I’ve never made succotosh but I’ve been wanting to for a while. I love your addition of green chiles. I will be trying this soon. 🙂
that first pic is amazing! cant wait to try this colourful dish
“succotash”! I’ve never heard of it! It’s always fun to learn new things about food. I love the idea of combining lima beans and corn!
I’m not sure I’ve ever made succotash, oddly enough–but I love the colors and flavors in this. It looks wonderful!
This looks like a beautiful, colourful dish – and really jammed full of good stuff too. Love the lima beans – are they the same as broad beans? I’d never actually heard of “succotash” before – “a dish of corn and lima beans cooked together” – heh…. I wonder where the name comes from!?
You sparked my interest with your question. Apparently, succotash means “boiled corn kernels” and comes from “Narragansett, an extinct Algonquian language formerly spoken in most of what is today Rhode Island by the Narragansett people.” (Wiki) Apparently, it was a dish that came out of the Great Depression and originated in New England. It was later adapted in the south. Interesting info! Thanks for the question and wonderful comments!
Oooh love your first and second click!The “succotash” looks delicious and spicy.I love the heat from the green chillies in there :)I’ve mostly used lima beans in soups and this looks like a perfect recipe for me to try!!Love your southern style recipes, most of which I have yet to try!Thanks for sharing and enjoy your weekend MJ 🙂
HI MJ, This looks delicious but I have a secret. I hate lima beans. It’s the one food I don’t like. What do you suggests as a replacement?
Totally understand! I hate beets and I’ve seen some great beet recipes lately, but just can’t bring myself to try them. 🙂 You could always replace the limas with fresh summer squash and then you would have a traditional New Mexican dish called calabacitas which is very close to this dish – squash in place of limas, and no cream.
I love succotash but never tried a version with green chile. How do you make your spicy version, what do you sub in?
Actually, the New Mexico green chile I get is spicy HOT. I’m not sure if you can get NM green chile, but if you can either buy the medium or hot. Mild is just that – lots of flavor, but no heat. If you can’t get chile, then chop up a fresh jalapeno or two. Hope you get a chance to make it. It’s good stuff!
Oh, this looks delicious, MJ! I have a feeling I’d find a pile of lima beans on my hubby’s plate…LOL…I find a lot of piles 🙂
Spicing up a traditional favorite sounds right down my alley. I will go with the poblano rather than the green chili for the flavor instead of heat. (Love them poblanos!) I would not have thought of cream, unless it was to settle down some of the heat from the chilies. Makes sense. In my crystal ball I see this along side a nice fat pork chop very soon. Oh, and worse than mushy squash, mushy thawed string beans.
Amen on the frozen green beans! I’ve made this several times with poblanos and it’s just as good, but less spicy. The cream actually acts more as a binder to pull all of the vegetables together and then adds a “little” creamy flavor. Because I use so little of it, the heavy cream is my favorite and at 1/4 cup, I don’t feel guilty. 🙂 Glad to see you got Internet!
Hi MJ, just got back from my short little hiatus. I see you made the lima bean recipe you were telling me about and it is a keeper. Definitely going for the chile addition sounds wonderful. Have great weekend.
Suzi – I’ve been meaning to make this ever since our conversation! Thanks for inspiring me to do so. I usually only make it around the holidays, but it sure was good on the first day of spring! 🙂
I love the corn and lima beans combination on this. That is a delicious and hearty meal by itself. Have a very nice weekend, MJ! 🙂
Interesting recipe. Sounds and looks good to me.
When I first saw the title of your post I kind of freaked and thought, “Succotash?! Oh no I’ve never heard of that! I’m such a bad foodie!” But now that I know what it is, I think I’ve had some sort of variation of it. Whew!
I love your addition of the green chiles in this – it’s one of my favorite ingredients to work with!
MJ…first of all….I have to say….your photography just always blows me away! It is soooo good! This recipe looks awesome. Funny that this is a southern dish. I remember eating a lima bean/corn succotash growing up in New England…..and I always loved it! Your succotash looks too beautiful to be a side dish. I would definitely make it the star of the show. (And I’ll take you up on the idea of serving it with buttermilk cornbread!) This looks just fabulous! Hope you have a wonderful weekend! : )
Thanks for the nice comments! Sounds like succotash might be a universal U.S. dish. I just know it was big in the south or in my home at least. 🙂 The cornbread is a must – Enjoy!
Gorgeous photos! This sounds new to me, it looks so tasty and your guide,is really helpful!
What a great recipe! I have never had succotash but I have some lima beans in the freezer that need used. I think the idea of this and buttermilk corn bread sounds awesome!
MJ… it looks so colorful… like confetti! My husband adores lima beans so I will make this for him soon. 🙂 You know I love the chili and the heat. 🙂 Have a great weekend! ~ Ramona
What a great idea to combine fave and corn. I can imagine they suit each other.
I didn’t know succotash, but it seems super-tasty to me!
How interesting this recipe is! Your pictures are amazing!
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