Southern Succotash Stew

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Corn succotash is enjoyed in late summer when corn and tomatoes are at their peak here in the South, but it also gets a second chance to steal the show in fall and winter.

We like to think of it as a cozy bowl of comfort all year long.  We may be biased, but we’re calling it: this Southern Succotash Stew is among the best succotash recipes! 

Succotash has a long and storied history dating back hundreds of years and attributed to several Native American tribes in the Northeast United States. Succotash recipes traditionally feature corn, beans and squash – referred to as the “three sisters.”

Our version of this succotash recipe features lima beans and corn, tomatoes, a bit of smoked sausage, a handful of fresh spinach and herbs. The ingredients come together for a rich and hearty succotash stew with a flavorful broth that smells and tastes like home.

What is Succotash?

In simple terms, the definition of succotash is described as “an American dish of corn and lima beans cooked together,” according to Merriam-Webster, which also cites the first known use of succotash in 1751. Merriam-Webster also attributes the word succotash to the Narragansett word “msickquatash,” which means “boiled corn kernels.”

Succotash is a dish often attributed to Native American tribes. Succotash recipes traditionally feature lima beans and corn as the foundational ingredients. From there, the recipes begin to vary by region, personal preference and cultural and culinary heritage.

Some of the more common ingredients for succotash include tomatoes, onions, zucchini or squash, bell peppers and herbs. Bacon and sausage are sometimes used in succotash recipes as well. 

Succotash Ingredients

This corn succotash leans on two of the traditional ingredients, lima beans and corn, with some extra vegetables and smoked sausage for a hearty, comforting stew.

Here’s your list of ingredients for succotash stew:

• Smoked sausage
• Unsalted butter
• Onion
• Garlic
• Herbs: thyme, rosemary and bay leaves
• Lima beans
• Corn
• Low-sodium broth
• Fresh spinach or kale
• Tomatoes
• Green onions or chives
• Cracked black pepper

How to Make Succotash

The best succotash recipes rely on simple ingredients and an easy cooking process. There’s no suffering with this succotash recipe! (See what we did there? Sylvester the Cat, Looney Tunes, suffering succotash … you get the point …)

Following is your guide for how to make succotash stew.

Step 1. Brown the sausage.

Heat a Dutch oven to medium-high heat and brown the sausage for 5-8 minutes, until just browned. Use a slotted spoon to transfer the sausage to a paper towel-lined plate and reduce heat to medium. 

Step 2. Sauté the aromatics.

Melt 1 tablespoon of unsalted butter and sauté the onions until translucent, about 3-4 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Your kitchen should smell amazing right about now!

Step 3. Get to cooking.

Add the next 6 ingredients (thyme, rosemary, bay leaves, lima beans, corn and broth) and stir to combine. Bring to a boil, cover and reduce heat to a simmer for about 10 minutes. Stir in the sausage, kale or spinach and tomatoes, cover and simmer until the greens have wilted, about 5 minutes. Remove the bay leaves. 

Step 4. Garnish, serve, devour!

This is the best part! Divide the stew into six equal servings, garnish with green onion or chives and freshly cracked black pepper, if desired. 

Wondering what to serve with succotash? Cornbread muffins, a crusty French baguette or a side salad are all great options to serve with succotash.

Southern Succotash Stew

Cortney Sparkman

This Southern Succotash Stew brings all the flavors of a traditional corn succotash. Corn and lima beans are the stars of this succotash recipe that we like to think of as a great big bowl of comfort.

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Servings 6

Prep Time 10 minutes mins

Total Time 50 minutes mins

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Ingredients

  

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• 1 pound smoked sausage such as andouille, sliced or diced
• 1 tablespoon unsalted butter
• ½ cup onion diced
• 2 garlic cloves minced
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 2 bay leaves
• 2 cups lima beans
• 2 cups corn
• 4 cups low-sodium chicken broth
• 1 large handful fresh kale or spinach chopped
• 1 cup tomatoes diced
• Green onion or chives chopped (optional)
• Cracked black pepper optional

Cook Mode

Instructions

 

• Heat dutch oven to medium-high heat and brown the sausage for 5-8 minutes, until just browned. Use a slotted spoon to to transfer the sausage to a paper towel-lined plate and reduce heat to medium.
• Melt 1 tablespoon unsalted butter and saute the onions until translucent, about 3-4 minutes; add minced garlic and saute until fragrant, about 1 minute, careful not to burn.
• Add the next 6 ingredients (thyme, rosemary, bay leaves, lima beans, corn and broth) and stir to combine. Bring to a boil, cover and reduce heat to a simmer for about 10 minutes.
• Stir in sausage, kale and tomatoes, cover and simmer until kale is wilted, about 5 minutes. Remove bay leaves.
• Divide stew into six equal servings. Garnish with green onion or chives and cracked black pepper, if desired. Serve with cornbread muffins or crusty French baguette.

Notes

• Sausage is laden with sodium. I find that added salt is not necessary in this recipe. Use your best judgment.
• I recommend using frozen corn (instead of canned) if you can’t find fresh corn cobs. Several stores have started carrying frozen roasted corn, which also works well in this succotash recipe.
• This recipe calls for fresh tomatoes, but you could use no-salt diced tomatoes, drained, in a pinch.
• Bulk it up with 1 cup of okra or winter squash.

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Article originally published 10/25/22; Last updated 2/22/24