Real Recipes From Real Home Cooks ®

summer succotash with smoked sausage

Recipe by
Julia Ferguson
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.

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
  • 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

  • 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.
  • 2
    In a large cast iron skillet, cut the smoked sausage into 1-inch pieces. Saute sausage until brown.
  • 3
    Add corn, onion, and garlic. Cook for about 5 minutes or until browned.
  • 4
    Add the reserved broth.
  • 5
    Add lima beans, pepper, chives, fresh parsley, and herbs.
  • 6
    Cover and cook over medium-low heat for 10 minutes.
  • 7
    Stir in tomatoes and vinegar.
  • 8
    Cover and cook until the tomatoes begin to soften, about 8 minutes.
  • 9
    Season with salt and pepper, to taste.