Succotash (Corn, Bean, and Vegetable Stew) Recipe

Name: Succotash (Corn, Bean, and Vegetable Stew) Recipe
Total time: 60 min
Yield: 8
Ingredients: 6 ounces (170g) Poblano peppers (about 3 small or 2 medium); 1 ounce (30g) thinly sliced bacon; 6 tablespoons (90g) unsalted butter; 1 medium onion (about 6 ounces; 170g), finely diced; 2 medium cloves garlic, minced; 5 pounds fresh corn in the husk (about 6 to 7 ears), shucked, kernels cut and cobs scraped of any corn milk; One 6-ounce (170g) medium red (or orange or yellow) bell pepper, stemmed, seeded, and finely diced; 12 ounces (340g) summer squash (about 4 small yellow squash and/or zucchini), finely diced; 2 cups frozen and/or cooked fresh or dried beans (about 12 ounces; 340g), such as red kidney, cranberry, or lima (see note); 1/2 cup (120ml) reserved bean-cooking water (if using canned beans, substitute plain water); Kosher salt and freshly ground black pepper; Small handful fresh basil leaves, torn

A bowl filled with succotash made with fresh summer corn. — Serious Eats / Vicky Wasik

Why It Works

Roasting the Poblano peppers and sautéing the bell peppers creates layers of flavor—some deeper and smokier, others lighter and sweeter.
Using a combination of beans creates a succotash with a more interesting range of flavors, colors, and textures.

Succotash, a dish of corn cooked with beans, has deep Native American roots. Today the dish can contain any combination of vegetables, as long as the corn and beans remain prominent. The key is to get the best ingredients you can, and handle them correctly.

How to Make Succotash

Active: 60 mins

Total: 60 mins

Serves: 6 to 8 servings

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6 ounces (170g) Poblano peppers (about 3 small or 2 medium)
1 ounce (30g) thinly sliced bacon
6 tablespoons (90g) unsalted butter
1 medium onion (about 6 ounces; 170g), finely diced
2 medium cloves garlic, minced
5 pounds fresh corn in the husk (about 6 to 7 ears), shucked, kernels cut and cobs scraped of any corn milk
One 6-ounce (170g) medium red (or orange or yellow) bell pepper, stemmed, seeded, and finely diced
12 ounces (340g) summer squash (about 4 small yellow squash and/or zucchini), finely diced
2 cups frozen and/or cooked fresh or dried beans (about 12 ounces; 340g), such as red kidney, cranberry, or lima (see note)
1/2 cup (120ml) reserved bean-cooking water (if using canned beans, substitute plain water)
Kosher salt and freshly ground black pepper
Small handful fresh basil leaves, torn

Using a broiler with the rack set in the highest position, or working directly over a gas flame, char Poblano peppers, rotating them frequently, until skin is blistered and black all over. Transfer to a heatproof bowl, cover with plastic, and let stand for 5 minutes. Using paper towels, rub charred skin off peppers. Stem and seed peppers, finely dice the flesh, and reserve.
In a large Dutch oven, heat bacon over medium heat, stirring, until fat has rendered and bacon is beginning to brown, about 5 minutes. Add butter and stir until melted. Add onion and garlic and cook, stirring, until starting to soften, about 3 minutes.
Add corn kernels and any corn milk you were able to express, along with bell pepper and summer squash. Cook, stirring, until vegetables have become tender, about 10 minutes.
Stir in beans and reserved bean liquid (or water), as well as the reserved Poblano pepper. Season with salt and pepper. Continue cooking, stirring, until succotash is heated through and a buttery glaze coats the vegetables, about 5 minutes.
Add basil leaves, remove from heat, and serve. Succotash can be refrigerated for up to 5 days. When ready to serve, you can rewarm it if desired, or serve it at room temperature.

Special equipment

Dutch oven

Notes

A mixture of at least two different types of beans produces succotash with a more interesting combination of textures, colors, and flavors. The easiest approach is to use frozen beans, such as limas, or drained canned beans, adding them to the pot as they are. For the very best results, cooking beans from scratch is the way to go. For dried beans, follow our instructions here, then drain and add to the pot; reserve some of the cooking liquid for the recipe. For fresh shelling beans (available at farmers markets in the summer), follow the same instructions as for dried beans, but skip the presoaking step. You will need about 1 1/2 pounds (680g) fresh shelling beans in the pod to yield 12 ounces (340g) once shelled and cooked. (To be safe, grab 2 pounds of shelling beans.) For dried beans, about 1/2 pound (225g) dried should yield more than enough cooked beans.

This Recipe Appears In

To Make Great Succotash, Don’t Suffer Bad Ingredients

Nutrition Facts (per serving)
233	Calories
12g	Fat
28g	Carbs
8g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	233
% Daily Value*
Total Fat 12g	15%
Saturated Fat 6g	32%
Cholesterol 28mg	9%
Sodium 454mg	20%
Total Carbohydrate 28g	10%
Dietary Fiber 6g	21%
Total Sugars 7g
Protein 8g
Vitamin C 60mg	302%
Calcium 35mg	3%
Iron 2mg	10%
Potassium 560mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.