Sufferin' Vegan Succotash! Look what we have here!
That's right!
Succotash is a real THING and not just something a funny cartoon character says. Bonus points if you actually know who that cartoon character is....
But besides that - succotash is actually a very OLD recipe as well. Long before the settlers arrived in America, the Native Americans used to companion plant what they called "the three sisters" of corn, beans, and squash.
By the time European settlers arrived in America in the early 1600s, the Iroquois had been growing the “three sisters” for over three centuries. The vegetable trio sustained the Native Americans both physically and spiritually. In legend, the plants were a gift from the gods, always to be grown together, eaten together, and celebrated together.
Old Farmer's Almanac
Each of the sisters contributes something to the planting. Together, the sisters provide a balanced diet from a single planting.
- The corn stalks provided the beans support to climb on.
- The beans pulled nitrogen from the air and brought it to the soil for the benefit of all three plants.
- And finally, the squash leaves protected the soil by shading it, keeping it moist, and preventing weeds.
The perfect symbiotic trio!
Luckily for us, not only do they grow well together, but they also TASTE good together. And when you toss in some onion, garlic, tomato, and peppers like I did - you have a mighty tasty side dish for that next family gathering.
Ready to go make some?
But first - let's have some fun and see how many
Who WAS that cartoon character that made this funny name famous?
By the way- it gets its name from the Native American word "Msíckquatash" which means “boiled corn kernels. It was also a very popular dish during WW1 and the Great Depression because of its availability and low cost)
Ok, your history lesson is now complete - let's go make some Succotash!
Savory Vegan Succotash
First, choose your pan. I went with my trusty cast-iron skillet and it was just big enough.
Next, we're going to dice ½ an onion and saute it over med heat just until it begins to soften. Adding a pinch of salt helps draw the moisture out. Then we add in some minced garlic and saute for 1 minute.
Next we add our diced Red Bell Pepper and saute that for 2-3 minutes.
Next, I added a diced Tomato and a small 4oz can of Green Chiles. The ones in the store are typically very mild.
Stir well, and then peel and dice a small zucchini and toss that in. This is one big vegetable party - and everybody's invited!
Next
Finally, we're going to add the two stars of the show, the lima beans,
I used frozen lima beans and you want a heaping cup (about 10oz). I also gave them a rinse first under running hot water to start them thawing. Then rinse and drain the corn and add them both in.
Stir well and simmer for a good 5 minutes or so until the vegetables are all heated through.
Season with freshly ground black pepper and some freshly chopped parsley.
Instead of using salt (which this dish more than likely will need), I used 2 teaspoon of White Miso. Not only did it give the vegetables the saltiness I wanted, but it also added that
If you can't find Miso - then just salt to taste.
That's it, that's Succotash and it will make a great side dish for your Holiday Dinner.
Hope you like it! Leave me a comment if you do and we'll see you next week!
Savory Vegan Succotash
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Vegan, Oil-Free
Description
Sufferin' Vegan Succotash! This recipe is AMAZING and will be the perfect side dish for that Holiday Dinner.
Ingredients
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tomato, diced
- 1 can green chiles, 4oz
- 1 zucchini, peeled and diced
- ¼ cup low sodium veg broth
- 10oz frozen lima beans (a little over a cup)
- 1 can corn, 15oz, organic (non-gmo)
- 3-4 Tbs fresh parsley, chopped
- 2 tsp white miso
Instructions
- Saute onion & a pinch of salt until softened, about 5 min)
- Add a tablespoon of water or veg broth if needed
- Stir in garlic and saute 1 minute
- Add diced red bell pepper, cook for 3-4 minutes
- Add diced tomato and green chiles, mix well
- Add zucchini and ¼ cup broth, cook 5 min or until tender
- Rinse lima beans well, drain and add to pan
- Add corn and mix well
- Stir in miso and a few grinds of black pepper
- Taste for seasoning, adjust if needed
Colleen
I do not like lima beans so swapped it for green beans from my garden, also ran out of miso, so used some tamari. Super yummy, put it in a sweet potato.
ash
>Bonus points if you actually know who that cartoon character is…
It's pikachu!
Maia
Come on, folks - it was Daffy Duck who said 'sufferin' succotash'. Daffy was my favorite, so I remember.
Noelle Pion
Actually, both Daffy AND Sylvester used this phrase.
Lorna
My husband said he didn’t like Lima beans. Made this today an told him to try the Lima beans, maybe your taste buds have changed. He said he really didn’t notice them with all the other veggies in there. This made a big hit at our house.
Suzy
I made this tonight and loved the mix of veggies and the different consistencies (mouth feel) of them. I cooked mine a bit longer because I didn't have a "main" to serve with it which resulted in a bit of juice which was great! As one posted suggested, I boiled some large pasta shells and topped it with the succotash. I always make the recipe as written the first time to keep it an honest review. That said, next time, I'm going to put some Field Roast Italian "Sausage" in with the onion and garlic. Then add the other ingredients as instructed and maybe a pinch of crushed red pepper because I'd like a little more heat. I will definitely make this again though! Great dish. Thanks Chuck and the best to you in 2019!
LEE RHODES
SO YUMMY! FIRST TIME I USED MISO....BLENDED IN NICELY....I MADE FOR A WORK PARTY THAT WAS FILLED WITH NON-WFPB DISHES...LOTS OF COMPLIMENTS....
Julia Rossen
Sounds delicious. I plan to add some whole grain pasta to this today, as my carnivore hubby enjoys my vegan dishes more when I serve them that way.
Tina
Is this dish intended to be eaten warm? How does it do cold/room temp? I was thinking this would be a great holiday potluck dish. Thanks!
Maz
I could remember it was a cat but couldnt get the name...thanks Jill ?? definately going to make this one
Brenda
Brilliant and easy! Keep doing what your doing Chuck. Love what you create!
Jill
Sylvester would have lived this recipe!
Marcia
Succotash was what I just could not remember! I love the combination of the three.