Heirloom Bean Succotash

Name: Heirloom Bean Succotash (Standard)
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 cup Dried Heirloom Beans-mixed; 2 cups Fresh or Frozen Corn Kernels; 1 cup Lima Beans-frozen; 1 medium Zucchini-diced; 1 medium Red Bell Pepper-diced; 1/2 cup Red Onion-diced; 2 tbsp Olive Oil; 2 cloves Garlic-minced; 1/2 tsp Dried Thyme; 1/4 tsp Red Pepper Flakes

⏱45 min

👥6

🔥280 cal

Easy

🍽️American

A hearty and flavorful succotash featuring a mix of colorful heirloom beans, sweet corn, and fresh vegetables.

1 cup Dried Heirloom Beans-mixed

2 cups Fresh or Frozen Corn Kernels

1 cup Lima Beans-frozen

1 medium Zucchini-diced

1 medium Red Bell Pepper-diced

See all 12 ingredients ↓

(0 reviews)

⏱45 min

👥6

🔥280 cal

Easy

🍽️American

A hearty and flavorful succotash featuring a mix of colorful heirloom beans, sweet corn, and fresh vegetables.

#Side Dish #Vegetarian #Summer #Beans

Instructions

Soak Dried Beans overnight in water, then drain and rinse.
Place the soaked Beans in a pot, cover with fresh water, and simmer for 45-60 minutes, or until tender. Drain and set aside.
Heat Olive Oil in a large skillet over medium heat. Add Red Onion and cook until softened, about 5 minutes.
Add Garlic, Zucchini, and Red Bell Pepper to the skillet and cook for another 5-7 minutes, until slightly tender.
Stir in Corn and Lima Beans. Cook for 3-5 minutes, until heated through.
Add the cooked Beans, Thyme, Red Pepper Flakes, Salt, and Pepper to the skillet. Stir well to combine.
Cook for an additional 2-3 minutes, allowing the flavors to meld. Serve hot.

Ingredients

1 cup 177 g Dried Heirloom Beans-mixed
2 cups 240 g Fresh or Frozen Corn Kernels
1 cup 140 g Lima Beans-frozen
1 medium 113 g Zucchini-diced
1 medium 75 g Red Bell Pepper-diced
1/2 cup 70 g Red Onion-diced
2 tbsp 30 mL Olive Oil
2 cloves 6 g Garlic-minced
1/2 tsp 2.5 mL Dried Thyme
1/4 tsp 1.25 mL Red Pepper Flakes
Salt to taste
Black Pepper to taste

Equipment

Large pot
Large skillet

Instructions

Soak Dried Beans overnight in water, then drain and rinse.
Place the soaked Beans in a pot, cover with fresh water, and simmer for 45-60 minutes, or until tender. Drain and set aside.
Heat Olive Oil in a large skillet over medium heat. Add Red Onion and cook until softened, about 5 minutes.
Add Garlic, Zucchini, and Red Bell Pepper to the skillet and cook for another 5-7 minutes, until slightly tender.
Stir in Corn and Lima Beans. Cook for 3-5 minutes, until heated through.
Add the cooked Beans, Thyme, Red Pepper Flakes, Salt, and Pepper to the skillet. Stir well to combine.
Cook for an additional 2-3 minutes, allowing the flavors to meld. Serve hot.

Nutrition per serving

Calories 280

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Heirloom Bean Succotash

Heirloom Bean Succotash

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