Mexican Succotash Recipe

Name: Mexican Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 poblano chile; 2 cups shelled fresh lima beans (about 2 pounds unshelled beans); 1 tablespoon olive oil; 1 cup finely chopped Vidalia or other sweet onion; 1 cup finely chopped red bell pepper; 1/2 cup finely chopped green bell pepper; 3 garlic cloves, minced; 2 cups fresh corn kernels; 1 cup grape tomatoes, halved; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Cilantro sprigs (optional)

Servings: persons

1 poblano chile
2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion
1 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic cloves, minced
2 cups fresh corn kernels
1 cup grape tomatoes, halved
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cilantro sprigs (optional)

1
Preheat broiler.
2
Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
3
Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.
4
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; saute 6 minutes. Add garlic; saute 1 minute. Stir in beans and corn; saute 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 poblano chile, 2 cups shelled fresh lima beans (about 2 pounds unshelled beans), 1 tablespoon olive oil, 1 cup finely chopped Vidalia or other sweet onion, and more.

Yes, Mexican Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions