Red Bean Succotash

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Red Bean Succotash

Serves 4-6  | Prep Time: 10 minutes | Cook Time: 20 minutes

Succotash is typically an American based dish with corn and lima beans. This version takes that concept and makes beant the star. It’s loaded with plant protein and fiber. I like to eat with tostadas and some sliced avocado.


  • Extra virgin olive oil
  • 1, red onion sliced
  • 2 cloves garlic, sliced
  • 1 chayote squash (I just happen to find one in my fridge), or green zucchini
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 cup cherry tomatoes, halved
  • 2, 15oz cans red beans
  • A little water
  • Juice of 1 lime
  • 1 bunch green onions, chopped
  • Mixture of dill, mint and cilantro (If you just have cilantro or even basil that works)
  • Tostadas to serve (optional)

Chef Tips

Feel free to use any bean you have on hand.


Step 1

Saute the onions and garlic in some olive oil. Season with salt; about 5 minutes. Add in the squash and cook for another minute.

Step 2

Add in the spices and toast for another 30 seconds. Add the tomatoes, beans and enough water just to coat the bottom of the pan. This helps to prevent burning while also serving moisture so the ingredients come together. Cook for about 5 more minutes. Taste for seasoning.

Step 3

Season with lime juice and toss in the scallions and herbs. Serve immediately.