Cherokee Style Succotash

  • Servings : 3 or 4

This easy and nutritious bean and corn stew is initially a Native American dish. Succotash comes from an Indian word meaning corn. Now it is a staple in many parts of North America and is also popular in South America.

The original dish is made with lima beans but it can be also made with dried beans.

In my recipe, I have used black beans. Corn is always used. Anyway, there are many variations of this stew, some of which even include beef, pork or chicken.

it can be a side dish, a starter, a vegetarian main dish or even a salad.


  • 2 cups of Lima, kidney or black beans, cooked in advance
  • 2 cups of corn, cooked
  • 1 cup of julienned bell peppers, 3 colours if available
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 fresh tomato, finely diced
  • 2 or 3 tbsp of olive oil
  • 2 sprigs of fresh thyme & 2 stalks of spring onions, finely chopped
  • 1/2 tsp of black pepper and 1 pinch of chili powder (optional)
  • Salt, to taste


Step 1

Heat the olive oil in a skillet then add the garlic and the onion. When the onion is slightly coloured, add the peppers and the tomato, followed by the corn and the beans.

Step 2

Incorporate the herbs and spices, mix and stir fry on a lower heat until all is nicely cooked and combined. Serve warm or at room temperature.

Comments (3)

  1. posted by Joanna Lee Hadley on April 24, 2020

    We had the poor version growing up. Can of corn and can of beans mixed and served as a side dish. We can’t claim native heritage because it is too far back. I didn’t know why the other kids didn’t know what succotash was when I was a kid.

    • posted by Krys on April 30, 2020

      Original Recipes can change with time and circumstances!

    • posted by Lullabelle Weaver on November 24, 2020

      We did, too. I thnk it was even served that way in our school cafeteria. đŸ™‚


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