The name succotash comes from the Algonquin word msickquatash, meaning “boiled corn or kernels”. The colonists probably didn’t know this dish, as lima beans didn’t arrive until trade routes brought lima beans from Central America.
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 cup corn kernels, fresh or frozen
- 1 cup lima beans, fresh or frozen
- 1 (15-ounce) can black beans, rinsed
- 1 cup green beans, fresh or frozen
- 1 (15-ounce) can chickpeas, rinsed
- 1 (15-ounce) can kidney beans, rinsed
- ½ teaspoon kosher salt
- 2 tablespoons dried thyme
- 2 tablespoons chopped fresh parsley
Heat oil in a large sauté pan over high heat.
Add onion and cook until tender.
Add corn, lima beans, black beans, green beans, kidney beans, chickpeas, salt, and thyme and cook to warm through.
Remove from heat, stir in parsley, and serve.
- 460 calories
- 9 g fat
- 79 g carbohydrates
- 22 g protein
- 1,280 mg sodium
- 19 g fiber
Canned vegetables have added sodium as a preservative. Choose low-sodium varieties if you can, and be sure to rinse them thoroughly.