Indiana-Style Succotash
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup shelled fresh cranberry beans, or cooked fresh or frozen lima beans
- Salt to taste if desired
- 3tablespoons butter
- 1½cups finely chopped red onion
- ½teaspoon minced garlic
- 2cups red ripe tomatoes cut into ¼-inch cubes
- Freshly ground pepper to taste
- 3tablespoons finely chopped parsley
- 1½cups fresh corn kernels scraped from the cob (or use frozen whole-kernel corn)
Nutritional analysis per serving (4 servings)
231 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 7 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring enough water to a boil to cover beans when they are added.
- Step 2
Add cranberry beans and salt, and cook until tender. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes. Drain beans and set aside.
- Step 3
Heat butter in a large skillet and add onion and garlic. Cook, stirring, until wilted. Add tomatoes, salt, pepper and parsley. Cook about 1 minute. Add cooked cranberry or lima beans and corn and cook about 2 minutes.
Private Notes
Comments
I didn’t have Lima beans so I used chopped frozen spinach. I added a spice blend (penzey’s Arizona blend) with a heavy hand. The result was delicious. I will definitely make this dish again.
Classic Midwestern succotash but I don’t think we had red onions back in the day. Hated Lima beans as a child but now because fresh ones are difficult to find in CA, I love them.