Vegan Classic Succotash

Total time30 min

Prep time10 min

Cook time20 min

5.0

(27)

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Ingredients

4 servings

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ medium yellow onion, finely diced
1 red bell pepper, seeded and diced
2 cups fresh or frozen corn kernels
1 ½ cups frozen lima beans, thawed
2 cloves garlic, minced
¼ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp smoked paprika
salt and pepper, to taste
2 tbsp fresh basil or flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large skillet over medium heat until foamy and just beginning to subside.
2
Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

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