Summer Succotash
A vibrant summer dish rooted in Indigenous American food traditions, this hearty, veggie-packed succotash is elevated with mushrooms to stand alone as a satisfying main or colorful side.
Servings: 6
Equipment
- Large Skillet
Ingredients
- 2 tbsp Olive Oil Divided
- 1 White Onion Diced
- 1 Red Bell Pepper Diced
- 6 cloves Garlic Minced
- 16 oz Mixed Mushrooms Sliced, I used a mix of trumpet, maitake, and enoki mushrooms, but any mix of mushrooms works here!
- 1 cup Vegetable Broth
- 3 cups Baby Lima Beans I use frozen, it can be hard to find fresh
- 2 cups Sliced Okra Fresh or frozen works here
- 3 cups Sweet Corn About 4 ears of corn
- 2 cups Cherry or Grape Tomatoes Halved
- 2 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt You might need less depending on how salty your vegetable broth is
- ½ tsp Black Pepper
Instructions
- In a large skillet over medium heat, add 1 tbsp of olive oil. Once hot add the onion and pepper. Cook until the onion is becoming translucent, about 5 minutes. Add the garlic and cook for about one minute or until it is fragrant. Then remove the onion, pepper, and garlic from the pan and set aside.
- Add the remaining tbsp olive oil to the pan, once hot, add your mushrooms along with a pinch of sea salt. Let the mushrooms cook for 2 to 3 minutes without stirring them so they can develop a sear. Give the pan a good shake or two and continue cooking the mushrooms, stirring only occasionally, until soft and well-browned, 5 to 8 more minutes depending on the size of your mushrooms. Make sure all the water the mushrooms have released is cooked off so you get crispy mushrooms. Remove the mushrooms from the pan and set aside.
- Add the vegetable broth to the skillet. Once bubbling, add the lima beans. Cover and cook for 10 to 15 minutes or until done to your liking. Add the okra and cook, stirring occasionally, until the okra has caused the sauce to thicken slightly.
- Add the corn and return the onions, pepper, garlic, and mushrooms to the pan. Stir to combine. Cook, stirring frequently, until the corn is tender about another 3 minutes. Add the vinegar, salt, and pepper and stir. Taste and adjust the seasoning.
- Add the tomatoes and stir to combine. Remove from the heat. The residual heat will cook the tomatoes through. If you would like, you can also sprinkle with my tofu bacon crumbles*.
- Store the leftovers in an airtight container in the fridge for 3 to 4 days.