Southern succotash with butter beans over rice
Buttery lima-style beans, sweet corn, peppers and burst cherry tomatoes cooked together with smoky paprika and thyme and spooned over rice, a summery Southern supper any time of year.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.55 a serving
- 580 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice, rinsed
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 cups frozen corn
- 1 package cherry tomatoes, halved
- 2 cans butter beans, drained and rinsed
- 2 tbsp fresh basil, torn (optional)
From your pantry
- 2½ cups water
- 1¾ tsp salt, divided
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 tsp apple cider vinegar
Each serving has about 580 calories, 18 g protein, 108 g carbs and 9 g fat, and costs about $2.55 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No red bell peppers? Yellow bell peppers work.
- No frozen corn? Canned corn works.
Steps
Tap an underlined word for a quick explanation.
Put the rice, water and 1 teaspoon salt in a and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and cook on low 18 minutes, then leave it covered off the heat.
Low heatTimer: 18 min
Meanwhile, heat the oil in a large over medium heat. Add the onion and pepper and cook 5 to 6 minutes, until soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
Stir in the garlic, smoked paprika and thyme and cook 1 minute, .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Add the corn and tomatoes and cook 5 minutes, stirring, until the tomatoes start to burst.
Medium heatTimer: 5 min
Dolly’s tip: The tomatoes pop and collapse. Their juice becomes the sauce.Add the beans, ¾ teaspoon salt and the pepper and cook 4 minutes, until hot. Stir in the vinegar.
Medium heatTimer: 4 min
Fluff the rice and spoon the succotash over it, with basil on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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