Sweet Corn And Heirloom Bean Succotash Recipe
Make Sweet Corn And Heirloom Bean Succotash Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Herbs and Spices
Liquids
Method
Preparation
- 1
Prepare the Ingredients
If using fresh sweet corn, remove the kernels from the cob. Dice the red bell pepper, zucchini, and red onion into small pieces. Mince the garlic.
- 2
Cook the Heirloom Beans
If using dried heirloom beans, soak them overnight and then boil until tender. If using canned beans, drain and rinse them before using.
Cooking
- 3
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- 4
Add Remaining Vegetables
Stir in the diced red bell pepper and zucchini. Sauté for an additional 5 minutes until the vegetables are tender.
- 5
Combine with Corn and Beans
Add the sweet corn and cooked heirloom beans to the skillet. Stir to combine all ingredients.
- 6
Season the Succotash
Add the chopped fresh thyme, salt, and black pepper. Stir well and cook for another 3-4 minutes until everything is heated through.
Serving
- 7
Serve Warm
Remove from heat and serve the succotash warm as a side dish or vegetarian main course.
