Succotash (Corn, Bean, And Vegetable Stew) Recipe

Name: Succotash (Corn, Bean, And Vegetable Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces (170g) Poblano peppers (about 3 small or 2 medium); 1 ounce (30g) thinly sliced bacon; 6 tablespoons (90g) unsalted butter; 1 medium onion (about 6 ounces; 170g), finely diced; 2 medium cloves garlic, minced; 5 pounds fresh corn in the husk (about 6 to 7 ears), shucked,; One 6-ounce (170g) medium red (or orange or yellow) bell pepper, stemmed, seeded, and finely diced; 12 ounces (340g) summer squash (about 4 small yellow squash and/or zucchini), finely diced; 2 cups frozen and/or cooked fresh or dried beans (about 12 ounces; 340g), such as red kidney, cranberry, or lima (see note); 1/2 cup (120ml) reserved bean-cooking water (if using canned beans, substitute plain water); Kosher salt and freshly ground black pepper; Small handful fresh basil leaves, torn

Servings: persons

6 ounces (170g) Poblano peppers (about 3 small or 2 medium)
1 ounce (30g) thinly sliced bacon
6 tablespoons (90g) unsalted butter
1 medium onion (about 6 ounces; 170g), finely diced
2 medium cloves garlic, minced
5 pounds fresh corn in the husk (about 6 to 7 ears), shucked,
One 6-ounce (170g) medium red (or orange or yellow) bell pepper, stemmed, seeded, and finely diced
12 ounces (340g) summer squash (about 4 small yellow squash and/or zucchini), finely diced
2 cups frozen and/or cooked fresh or dried beans (about 12 ounces; 340g), such as red kidney, cranberry, or lima (see note)
1/2 cup (120ml) reserved bean-cooking water (if using canned beans, substitute plain water)
Kosher salt and freshly ground black pepper
Small handful fresh basil leaves, torn

1
Using a broiler with the rack set in the highest position, or working directly over a gas flame, char Poblano peppers, rotating them frequently, until skin is blistered and black all over. Transfer to a heatproof bowl, cover with plastic, and let stand for 5 minutes. Using paper towels, rub charred skin off peppers. Stem and seed peppers, finely dice the flesh, and reserve.
2
In a large Dutch oven, heat bacon over medium heat, stirring, until fat has rendered and bacon is beginning to brown, about 5 minutes. Add butter and stir until melted. Add onion and garlic and cook, stirring, until starting to soften, about 3 minutes.
3
Add corn kernels and any corn milk you were able to express, along with bell pepper and summer squash. Cook, stirring, until vegetables have become tender, about 10 minutes.
4
Stir in beans and reserved bean liquid (or water), as well as the reserved Poblano pepper. Season with salt and pepper. Continue cooking, stirring, until succotash is heated through and a buttery glaze coats the vegetables, about 5 minutes.
5
Add basil leaves, remove from heat, and serve. Succotash can be refrigerated for up to 5 days. When ready to serve, you can rewarm it if desired, or serve it at room temperature.

910

kcal

Calories

Fat

153

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 6 ounces (170g) Poblano peppers (about 3 small or 2 medium), 1 ounce (30g) thinly sliced bacon, 6 tablespoons (90g) unsalted butter, 1 medium onion (about 6 ounces; 170g), finely diced, and more.

Yes, Succotash (Corn, Bean, And Vegetable Stew) Recipe falls under the Soups & Stews 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!