Rinse 2 cups dried red beans. Soak overnight in plenty of cold water, or quick-soak by covering with water, bringing to a boil 2 minutes, then remove from heat and let sit 1 hour. Drain and rinse. Place beans in a pot, cover with fresh water by 2 inches, simmer gently 45–60 minutes until tender but not falling apart. Drain, reserve 2 cups cooked beans for the stew. (If using canned beans, skip this step and use 3 cups canned beans drained and rinsed; the ingredient list quantity is equivalent to about 2 cups cooked.)

Cooking Succotash

Heat 2 tablespoons vegetable oil in a large skillet or Dutch oven over medium heat until shimmering.

Add the diced onion and both bell peppers. Sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the sliced okra and continue to cook 4–5 minutes until it begins to soften and release a little of its mucilage. Stir frequently to prevent sticking.

Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Add smoked paprika, ground cumin, dried thyme, red pepper flakes (if using), salt and black pepper. Stir to coat the vegetables and bloom the spices for 30–45 seconds.

Add the cooked (or canned) red beans, corn kernels and diced tomatoes to the pot. Pour in 3 cups vegetable broth and add the bay leaf. Stir gently to combine.

Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered 12–18 minutes, stirring occasionally, until the flavors meld, the corn is tender and the liquid has reduced slightly. If the stew becomes too thick, add up to 1/2 cup more broth or water to reach desired consistency.

Taste and adjust seasoning: add more salt, black pepper or red pepper flakes as desired. If tomatoes are very acidic, stir in 1 teaspoon maple syrup or brown sugar.

Finishing & Serving

Remove from heat. Discard the bay leaf. Stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro or parsley.

Let the succotash rest 5 minutes to allow flavors to meld. Serve warm as a stew on its own, over steamed rice, or with crusty bread.

Leftovers: cool and refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.