This Easy Southern Succotash is a down home vegetable filled side dish packed with freshness and flavor. It features lima beans, fresh corn, and cherry tomatoes sautéed in bacon drippings with fragrant seasonings along with sweet Vidalia onion and red bell pepper. Succotash doesn’t have to be served as a side dish, it can become the centerpiece of the meal when spooned over a piece of hot buttered cornbread or rice, making a hearty and budget friendly dish come to life.

What is Easy Southern Succotash Made Of?

Succotash is a vegetable dish that’s made using a variety of vegetables with vibrant colors and textures. It’s origins are believed to be Native American, but this variation is a classic Southern side dish that’s easy to make and filled with fresh flavors!

Ingredients to Make Easy Southern Succotash Recipe

Succotash is one of those simple dishes often associated with garden season in the South. While it’s roots aren’t inherently Southern, variations featuring okra make it ours to enjoy. I’ve read that during the Great Depression succotash became popular as it was tummy filling and inexpensive to make. Funny enough, I love it for those very same reasons today. Typically, those who grow their own produce would begin this dish with home grown lima beans putting their gardening bounty to good use. For those of us who don’t grow our own, frozen lima beans work like a charm. Ingredients you’ll need to make Southern Succotash: (Scroll down for full printable recipe card.)

Beans – One pound of frozen Lima beans forms the base of the succotash.
Bacon – Crispy bacon adds a smokey flavor and the drippings are used for sautéing the peppers and onion.
Corn Kernels– You can use fresh corn kernels or frozen sweet corn for a slight sweetness.
Tomatoes – Cherry tomatoes add acidity to the flavor.
Onion – I recommend using a sweet onion such as Vidalia onions. You could use a yellow onion for a stronger onion flavor.
Cloves Garlic – Minced garlic complements the onion.
Peppers – Red bell pepper adds color and texture.
Vinegar – Apple cider vinegar adds a brightness to the flavor.
Herb – Tarragon adds freshness.
Seasonings – Seasoned salt and black pepper amps up the flavor.
Butter – Salted or unsalted butter adds richness. You could use a splash of heavy cream, instead.
Garnish – Fresh chives.

How to Make the BEST Easy Southern Succotash Recipe

Simmer the Lima Beans – Cook the Lima beans in salted water per the package directions. Drain and set aside.
Fry the Bacon – In a large skillet or pan cook the bacon slices over medium-high until crisp. Remove to paper towels to drain then chop.
Sauté the Vegetables – In the bacon drippings cook the onion and red pepper over medium-high heat until translucent and beginning to brown. Add garlic, cook for 1 minute longer.
Combine the Veggies – Add the Lima beans, corn, cherry tomatoes, vinegar, tarragon, seasoned salt, black pepper, and reserved cooking liquid. Simmer over medium heat for 5 minutes or until the corn is tender.
Add Butter – Add butter and stir until melted.
Serve – Mix-in chopped bacon and chives, serve immediately.

Tips for Making Succotash

Kitchen Equipment You’ll Need: Large skillet, medium saucepan, measuring cups and spoons, large spoon or silicone spatula and sharp knife and chopping board.
How to Serve Succotash: Succotash is most often served as a side dish. You could elevate it to an entree, serving it over baked rice a salad and a side of honey cornbread.

Recipe Variations

Easy Succotash Variations: It’s not unusual here in the South for there to be variations of succotash using other shelled beans or the addition of different types of bell pepper and vegetables such as fresh okra. Every recipe has slight adaptations based on the cook’s preference or what you have on hand.
Add Okra: Should you like to add okra to the mix, you can use 1 cup of frozen or fresh okra.
Seasonings: To add a little heat to the flavor you can add 1/2 teaspoon of crushed red pepper flakes or cayenne pepper. You can also serve hot sauce on the side so each person can adapt the mount of spice to their taste.
Bacon: You could use salt pork or pancetta in place of bacon.
Garlic: You can use garlic powder or granulated garlic in place of minced garlic.
Fresh Herbs: If you prefer, fresh dill could be used in place of tarragon or you could use only chives. You may like to use fresh basil leaves or even rosemary change the flavor profile. I personally love the flavor tarragon gives, but it’s simple to adapt using your favorite herbs.
Vegetarian Option: You can omit the bacon and bacon drippings and sauté the veggies in 1-2 tablespoon of olive oil, instead.
Vegetable Options: You can make succotash to your taste using green bell pepper, zucchini or green beans.

Storage and Leftovers

Leftovers: Store Southern Succotash in an airtight container chilled in the refrigerator for up to 3 days.
Reheating: Reheat in single servings in the microwave or in a saucepan over medium heat on the stovetop.
Freezing: You can freeze Succotash for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Side Dishes to Make

You may also like to try my Southern Style Creamed Corn.
Stewed Okra with Tomatoes is delicious spooned over corn muffins.
Easy Creamed Peas is a vintage dish that never gets old. You can add mini potatoes and pearl onions to the mix, too!
My recipe for Fried Squash is a family favorite.
Hillbilly Cole Slaw is dressed with a sweet and tangy vinegar based dressing.
Fried Green Tomatoes recipe is the only one you’ll ever need.
Chicken Succotash Pot Pie from Betty Crocker.

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