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summer succotash with smoked sausage

(1 rating)
judyjellybean avatar
Blue Ribbon Recipe by
Julia Ferguson
@judyjellybean
Greenwood, IN

The inspiration for this recipe came from Southern Cast Iron magazine. They used bacon for this recipe, however, I wanted to make it more like a one-pot meal, so I used Kielbasa instead. I never thought I liked lima beans until making this recipe, now I love them. For a heartier meal, add a skillet of hot cornbread, fresh from the oven, or piping hot homemade biscuits. You will have a Southern meal fit for the king of any castle.

Blue Ribbon Recipe

Adding smoked sausage to this succotash makes this recipe hearty enough for a main meal or a side dish. If you think you don't like lima beans, this recipe will convert you into a fan. They become creamy as they cook. Paired with sweet corn, tomatoes, and onions, there is a nice balance of textures. The assortment of herbs adds tons of flavor. We liked the touch of acidity red wine vinegar brings to the dish. This recipe makes a lot of food, so it's a good option for larger families.

— The Test Kitchen @kitchencrew
(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For summer succotash with smoked sausage

  • 2 pkg
    green baby lima beans (12 oz each)
  • 3 c
    low-sodium chicken broth
  • 1 c
    water
  • 1 pkg
    Kielbasa smoked sausage (12 oz)
  • 3 c
    fresh corn kernals
  • 1 c
    chopped onion
  • 2 clove
    garlic, minced
  • black pepper, to taste
  • 3 Tbsp
    chopped fresh chives
  • 3 Tbsp
    chopped fresh parsley
  • 1/2 tsp
    dried sage
  • 1/2 tsp
    dried rosemary
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried marjoram
  • 1 c
    grape tomatoes or any small tomatoes
  • 2 Tbsp
    red wine vinegar
  • salt, to taste

How To Make summer succotash with smoked sausage

Test Kitchen Tips
We used frozen lima beans and only cooked them for 10 minutes. Our Kielbasa didn't have a lot of rendered grease, so we added about 1 Tbsp of olive oil to saute the onion and corn.
  • In Dutch oven or large pan, bring beans, broth, and water to a boil.
    1
    In Dutch oven or large pan, bring beans, broth, and water to a boil over medium-high heat. Reduce heat and simmer beans for about 15 minutes until tender. Drain beans and set aside. Reserve broth.
  • Saute sausage until brown.
    2
    In a large cast iron skillet, cut the smoked sausage into 1-inch pieces. Saute sausage until brown.
  • Add corn, onion, and garlic.
    3
    Add corn, onion, and garlic. Cook for about 5 minutes or until browned.
  • Add the reserved broth.
    4
    Add the reserved broth.
  • Add lima beans, pepper, chives, fresh parsley, and herbs.
    5
    Add lima beans, pepper, chives, fresh parsley, and herbs.
  • Cover and cook over medium-low heat for 10 minutes.
    6
    Cover and cook over medium-low heat for 10 minutes.
  • Stir in tomatoes and vinegar.
    7
    Stir in tomatoes and vinegar.
  • Cover and cook until the tomatoes begin to soften.
    8
    Cover and cook until the tomatoes begin to soften, about 8 minutes.
  • Season with salt and pepper.
    9
    Season with salt and pepper, to taste.
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