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I’ll admit it, I was one of those strange kids who liked lima beans. I know they are among the poor vegetables that often end up the butt of jokes, but I don’t care. I love their mild taste and creamy texture. Still, I know I’m in the minority with my lima bean love; many people see traditional lima bean-corn succotash as nothing more than a funny-sounding part of a cartoon duck’s catchphrase. So for those of you who don’t care for lima beans, this recipe is for you!


Several Bean Succotash


1 cup dry 16-bean blend, rinsed, sorted, soaked, and drained 2 tablespoons barbecue sauce 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 red bell pepper, diced 3 large green onions, sliced 2 cups fresh or frozen corn kernels Salt and pepper to taste


  1. Place soaked beans in a large pot with about 6 cups water. Bring to a boil, reduce heat, and simmer 35-45 minutes, until large beans are tender. [Note: Beans can also be cooked in a slow cooker or pressure cooker]
  2. While beans are cooking, stir together the barbecue sauce, vinegar, and olive oil in a large bowl with a lid. Add the peppers and onions.
  3. Before draining the beans, add the corn to the pot, and heat until just boiling. Drain and rinse the beans and corn.
  4. Add the beans and corn to the large bowl. Stir until mixture is evenly coated. Refrigerate for at least 2 hours before serving.

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Copyright 2019 Monica Portogallo