Summer Succotash with Smoked Sausage

Julia Ferguson


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 an even heartier meal, add a skillet of hot corn bread, fresh from the oven, or piping hot homemade biscuits.
You will have a Southern meal fit for the King of any Castle. Enjoy!


☆☆☆☆☆ 0 votes

4 - 5
Stove Top


  • 2 12oz pkg
    green baby lima beans
  • 3 c
    chicken broth, i used low sodium
  • 1 c
  • 1 12oz pkg
    kielbasa smoked sausage
  • 3 c
    fresh corn kernals
  • 1 c
    chopped onion
  • 2 clove
    garlic, minced
  • ·
    black pepper to taste
  • 1 c
    grape tomatoes, or any small tomatoes, i used a mixture i had on hand
  • 2 Tbsp
    red wine vinegar
  • 3 Tbsp
    chopped fresh chives, i used freeze dried
  • ·
    fresh sage, parsley, rosemary, thyme, marjarom, a small amount of each, chopped

How to Make Summer Succotash with Smoked Sausage


  1. In dutch oven or large pan, bring beans, broth and water to a boil over med high heat. Reduce heat and simmer beans for about 15 min. until tender. Drain beans and set aside. Reserve broth.
  2. In large cast iron skillet, cut smoked sausage into 1inch pieces. Saute sausage until brown. .
  3. Add corn, onion, and garlic. Cook about 5 min, or until browned.
  4. Add lima beans, pepper, chives, fresh herbs, and 2 cups of reserved broth. Cover and cook over medium- low heat for 10 min.
  5. Stir in tomatoes and vinegar; cook until tomatoes begin to soften, about 8 minutes.
  6. season with salt and pepper to taste. I do not use salt, so I did not add any. I thought the Kielbasa was salty enough.

Printable Recipe Card

About Summer Succotash with Smoked Sausage

Course/Dish: Casseroles
Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Diabetic Dairy Free Low Sodium

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