Succotash

A savory, delectable mélange of corn and beans (often flavored with meat), succotash is widely beloved for its versatility. You can make it in any season, showcasing whatever vegetables and herbs are fresh aside from the requisite beans and corn. It’s easy to make the dish vegetarian, and you can get creative with different seasonings and additives like cream, butter or bacon. This recipe for succotash starts with a base of slow-simmered ham hock and incorporates a variety of colorful veggies and herbs, resulting in a memorably tasty stew.

What is succotash?

Succotash is a traditional American dish known for its vibrant color and sweet-and-savory flavor profile. Most traditional succotash recipes contain corn and lima beans as main ingredients, although many cooks use additional vegetables such as bell peppers, onion and tomatoes. Herbs, spices and sometimes bacon or ham are added for flavor.

Ingredients for Succotash

• Meat: Simmering a smoked ham hock as the base for this stew adds a ton of flavor.
• Vegetables: We use a medley of tomatoes, peas, corn, green pepper, onion and okra in this succotash recipe (in addition to lima beans), but you could also substitute other veggies, especially those currently in season.
• Seasoning: Sage, paprika, basil, a bay leaf, salt and pepper are enough to season this succotash. Ketchup adds a touch of sweetness.
• Snipped fresh dill and chives (optional): Fresh dill and chives provide a colorful garnish.

Directions

Step 1: Simmer the ham hock

Place the ham hock in a Dutch oven or large saucepan and add enough water to come halfway up the side of the ham hock. Cover and simmer until tender, about 1 hour and 30 minutes.

Step 2: Remove the meat from the bone

Remove the ham bone from the Dutch oven, reserving 1 cup of the cooking liquid. Let the ham stand until it’s cool enough to handle. Remove the meat from the bone and return it to the pan, along with the reserved cooking liquid. Discard the bone and remaining broth.

Editor’s Tip: Save the leftover broth to use as the base for a homemade soup.

Step 3: Add the vegetables

Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add the okra, and simmer, uncovered, until tender, about 15 minutes.

Step 4: Prepare to serve

Discard the bay leaf before serving. Garnish with dill and chives, if desired.

Succotash Variations

• Add other types of canned beans: If you’d rather use other types of beans (like butter beans, kidney beans or cannellini beans), feel free to do so.
• Play around with the veggies: Use whatever combo of veggies you’d like. For instance, you can try adding bell pepper varieties, zucchini or summer squash.
• Use different spices: Experiment with the herbs and spices, adding thyme to bring out this dish’s earthy vibes or cayenne to add some heat.
• Make it creamy: Add a splash of heavy whipping cream during the final moments of cooking for additional depth and richness (just don’t boil the cream, as it will curdle).

How to Store Succotash

Store succotash in an airtight container in the refrigerator, where it will stay good for up to five days.

Can you make succotash ahead of time?

Yes! Succotash is a fantastic make-ahead meal. In fact, it’s even better when the flavors have had a chance to meld. Store it in the fridge; then, when you’re ready to serve, reheat the dish in the microwave or over gentle heat on the stovetop.

Succotash Tips

Can I use fresh vegetables instead of canned?

Definitely. Use whatever veggies are fresh and in season if you’d prefer.

Is it possible to make a vegetarian version of succotash?

Yes. Simply omit the ham and add extra beans and veggies to make a vegetarian succotash.

What do you serve with succotash?

Succotash can be served as a side dish or showcased as a main course. It pairs well with dishes like fried chicken, tangy pulled pork sandwiches and grilled salmon. Our favorite way to serve succotash is alongside other Southern side dishes like buttery corn, braised collared greens or fluffy homemade biscuits. Yum.