Summer Succotash
This summer succotash recipe is a vibrant, healthy dish featuring crisp vegetables, hearty beans, and smoky sausage. It's the perfect way to enjoy seasonal produce with bold, satisfying flavors.
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.