Name: Heirloom Bean Succotash (Standard)
Prep time: 18 min
Cook time: 27 min
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

Recipe tier

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

Total 45 min

Serves 6

Steps 7

Ingredients 12

Soundtrack the cook

Soul kitchen · 62 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Beans
1 cup 177 g Dried Heirloom Beans-mixed
Vegetables
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
cup 70 g Red Onion-diced
Flavorings
2 tbsp 30 mL Olive Oil
2 cloves 6 g Garlic-minced
tsp 2.5 mL Dried Thyme
tsp 1.25 mL Red Pepper Flakes
Salt to taste
Black Pepper to taste

Equipment

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Instructions

🎙️ Cook with voice coach

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.