Best Colorful Succotash Recipes

COLORFUL SUCCOTASH

Colorful Succotash image

This is a delicious and colorful succotash that is easy and quick to make and makes a great side dish for jambalaya.

Provided by prathermom

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup butter
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
½ onion, chopped
1 teaspoon chopped fresh garlic
1 ½ cups fresh corn kernels
1 cup frozen Italian green beans
½ cup frozen sliced okra
½ cup frozen baby lima beans
½ cup halved cherry tomatoes
½ teaspoon dried basil
¼ teaspoon dried tarragon
salt and ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Saute bell peppers, onion, and garlic until softened, about 5 minutes. Stir in corn, green beans, okra, lima beans, and tomatoes. Season with basil, tarragon, salt, and pepper. Cook over medium-high heat, stirring to loosen any frozen vegetables, for 3 to 5 minutes.
Reduce heat to medium-low and cook until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 144.5 calories, Carbohydrate 15.5 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 3.3 g, Protein 3 g, SaturatedFat 5 g, Sodium 110.6 mg, Sugar 2.9 g

COLORFUL SUCCOTASH RECIPE

Colorful Succotash Recipe image

This is delicious, colorful succotash is a mix of fresh and frozen vegetables and makes a great side dish for jambalaya.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

1/4 cup butter
1 small orange bell pepper, chopped
1 small red bell pepper, chopped
1/2 onion, chopped
1 teaspoon chopped fresh garlic
1 1/2 cups fresh corn kernels
1 cup frozen Italian green beans
1/2 cup frozen sliced okra
1/2 cup frozen baby lima beans
1/2 cup halved cherry tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried tarragon
salt and ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Saute bell peppers, onion, and garlic until softened, about 5 minutes. Stir in corn, green beans, okra, lima beans, and tomatoes. Season with basil, tarragon, salt, and pepper. Cook over medium-high heat, stirring to loosen any frozen vegetables, for 3 to 5 minutes. Reduce heat to medium-low and cook until vegetables are tender, about 20 minutes.