Summer succotash delivers vibrant flavors and incredible nutrition all in one skillet. This easy summer succotash recipe is bursting with crisp vegetables, hearty beans, and smoky sausage, making it a delicious way to enjoy seasonal produce. Whether you’re feeding your family or meal prepping for the week, this dish will keep everyone satisfied and energized.
We developed this recipe with your health and taste buds in mind. Packed with fiber-rich beans, vitamin-filled veggies, and lean sausage, each bite is nourishing and irresistibly tasty. Plus, it’s naturally gluten-free and easy to adapt for different dietary needs. Let’s dig into why this best succotash recipe deserves a spot on your table!
Why This Summer Succotash Is Good for You
- Protein-packed: Thanks to black-eyed peas, fava beans, and a touch of sausage, this dish offers plant-based and lean sources of protein.
- Rich in fiber: Lima beans and corn add healthy fiber, supporting digestion and keeping you fuller longer.
- Loaded with vitamins: From vitamin C in bell peppers to B vitamins in fava beans, this dish is a nutrient powerhouse.
- Heart-healthy fats: Olive oil and a small amount of butter give this recipe its richness while offering essential healthy fats.
- Diet-friendly: Naturally gluten-free and easily adaptable for vegetarian or keto diets.
Wholesome Ingredients for This Summer Succotash
We prioritized clean, whole-food ingredients to make this vegetable succotash with beans as nutritious as it is flavorful. Here’s a quick breakdown of some of the stars:
- Black-eyed peas: These humble legumes are packed with plant-based protein and boast a unique earthy flavor. Swap with chickpeas if preferred.
- Fava beans: A creamy and satisfying element, fava beans are loaded with magnesium and folate. Edamame makes a great substitute.
- Merguez sausage: This flavorful North African sausage adds smoky depth. For a vegetarian option, omit the sausage or use plant-based alternatives.
- Cherry tomatoes: These juicy gems brighten the dish with freshness and a pop of vitamin C. Opt for grape tomatoes if you prefer a slightly sweeter touch.
Tip: Always use high-quality frozen vegetables to save time without compromising nutrients or taste!
Summer Succotash Recipe Details
- Servings: 8 servings
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 40 minutes
Summer Succotash Ingredients
- Olive oil, for the pan
- 2 links merguez sausage (about 1/3 pound)
- 1/2 cup diced celery
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups canned black-eyed peas
- 1 1/2 cups frozen corn, thawed
- 1 1/2 cups frozen fava beans, thawed
- 1 1/2 cups frozen lima beans, thawed
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/3 cup chopped flat-leaf parsley
How to Make Summer Succotash
- Heat a large cast-iron skillet over medium heat and drizzle in olive oil.
- Add the merguez sausage and cook until browned on all sides, making sure it’s fully cooked (about 10 minutes). Remove and set aside on a cutting board to cool before slicing thinly.
- Wipe out most of the grease from the skillet, but leave any browned bits for flavor. Add more olive oil to coat the bottom.
- Sauté the celery, onion, and bell pepper over medium heat for about 10 minutes, stirring occasionally until softened and fragrant.
- Add minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, kosher salt (2 teaspoons), and freshly ground black pepper (1 teaspoon). Cook until everything is fully heated through, about 10 minutes.
- Return the sliced sausage to the skillet and mix it into the succotash, cooking another 2 minutes.
- Remove from heat and gently add the cherry tomatoes, fresh lemon juice, zest, and chopped parsley. Serve warm.
How to Customize This Summer Succotash for Your Diet
- Vegan: Skip the sausage and use plant-based butter for a completely plant-based meal.
- Low-calorie: Reduce butter to 1 tablespoon and replace sausage with an extra cup of beans.
- Keto-friendly: Swap the lima beans and corn for zucchini and mushrooms to keep it low-carb.
- Nut-free: No adaptations are needed—this recipe is naturally nut-free!
- Extra protein: Add grilled chicken in place of sausage or toss in a handful of cooked quinoa.
Our Team’s Tips for the Best Summer Succotash
- Prep ahead: Dice your vegetables and measure the spices in advance to streamline cooking.
- Maximize flavor: Don’t skip the lemon zest and juice—they brighten the dish and bring out the veggies’ natural sweetness.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently for best flavor.
- Freezing: This dish freezes well! Cool completely and portion into freezer-safe containers for easy meals later.
- Batch cooking: Multiply the recipe for meal prep and keep extras in the freezer for busy weeknights.
- Customize the spice: For milder heat, use sweet Italian sausage instead of merguez.
Summer Succotash FAQs
What makes this an easy summer succotash recipe?
The use of frozen vegetables and canned black-eyed peas drastically reduces prep time while maintaining maximum flavor and nutrition!
Can I make this homemade succotash with sausage vegetarian?
Absolutely. Skip the sausage or replace it with plant-based alternatives for a vegetarian version that’s just as delicious.
Why is this the best succotash recipe?
We’ve combined nutrient-dense ingredients, bold flavors, and easy-to-follow instructions to ensure this recipe is both healthy and crave-worthy!
How can I serve this vegetable succotash with beans?
It’s perfect as a side dish with grilled chicken or fish, or you can serve it as a main course topped with avocado slices for extra creaminess.
Can I make a quick succotash for summer under 30 minutes?
You can! Pre-cooked sausage and thawed vegetables can cut down the cooking time by half without compromising flavor.
We can’t wait for you to try this summer succotash recipe! What’s your favorite healthy way to enjoy summer veggies? Let us know in the comments below—we love hearing from you!
Summer Succotash
Ingredients
- Olive oil, for the pan
- 2 links merguez sausage (about 1/3 pound)
- 1/2 cup diced celery
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 cups canned black-eyed peas
- 1 1/2 cups frozen corn, thawed
- 1 1/2 cups frozen fava beans, thawed
- 1 1/2 cups frozen lima beans, thawed
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/3 cup chopped flat-leaf parsley
Instructions
- Heat a large cast-iron skillet over medium heat and drizzle in olive oil.
- Add the merguez sausage and cook until browned on all sides, making sure it’s fully cooked (about 10 minutes). Remove and set aside on a cutting board to cool before slicing thinly.
- Wipe out most of the grease from the skillet, but leave any browned bits for flavor. Add more olive oil to coat the bottom.
- Sauté the celery, onion, and bell pepper over medium heat for about 10 minutes, stirring occasionally until softened and fragrant.
- Add minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, kosher salt (2 teaspoons), and freshly ground black pepper (1 teaspoon). Cook until everything is fully heated through, about 10 minutes.
- Return the sliced sausage to the skillet and mix it into the succotash, cooking another 2 minutes.
- Remove from heat and gently add the cherry tomatoes, fresh lemon juice, zest, and chopped parsley. Serve warm.