Summer Succotash | The Jewish Week | Food & Wine

Summer Succotash

Summer Succotash

Serves 6

Facebook icon
Twitter icon

This recipe from cookbook author, Virginia Willis, is filling enough to be main vegetarian course, or add a little chopped chicken to it.

Traditional southern succotash recipes include bacon to add flavor. To make the dish kosher but evoke the smoky flavor we recommend adding a teaspoon of smoked paprika or Cajun spices, as well as salt and pepper to taste. Another way to spice it up is to one-quarter teaspoon add finely chopped jalapeno (or season to taste).


1-pound small Yukon gold potatoes, cut into bite-size pieces

8 ounces shelled butterbeans (or lima beans)

Coarse kosher salt and freshly ground black pepper

2 tablespoons canola oil (or other vegetable oil)

1 sweet onion, chopped

2 cups fresh corn kernels (from 3 ears)

2 small yellow squash, trimmed and quartered

1 large tomato, cored, seeded and chopped


Place the potatoes and butterbeans in a pot and cover with water. Bring to a boil and season the water with salt and pepper; reduce the heat to simmer. Cook until just tender, about 30 minutes. Drain well and set aside. 

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Add the corn and squash and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butterbeans and potatoes. Cook, stirring, until heated through. Add the tomatoes, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.

Join The Discussion