The Ultimate Creamy Succotash: A Delightful Fava Bean and Sweet Corn Side Dish

Succotash, a cherished North American classic, brings together the vibrant flavors of beans and corn in a luxurious, creamy, and buttery sauce. While traditionally made with lima beans, this recipe elevates the experience using fresh fava beans or their frozen counterparts, offering a festive and simple side dish that’s perfect for any occasion. Prepare to discover a new favorite!

From Lakeside Serenity to Culinary Inspiration

Fresh from a rejuvenating week at our cabin on Francois Lake in northern British Columbia, I’m still basking in the glow of a truly glorious holiday. While the fish proved elusive and morels remained hidden this year, the abundance of wild saskatoons and blueberries, coupled with relaxing saunas and tranquil moments, made for an absolutely perfect escape. It was a time for connecting with nature, family, and the simple pleasures of life, which often translates into wonderful culinary experiences.

The view from our front windows was simply breathtaking, allowing us to watch the kids navigate the lake in their boat and even spot fish jumping – though they cunningly avoided our bait this year! These peaceful moments, surrounded by nature’s beauty, always inspire a deeper appreciation for fresh, wholesome ingredients and the art of cooking.

Our days were filled with adventures: climbing the hill behind the cabin for panoramic lake views, picking wild berries, and gathering around crackling campfires. And, of course, there was an abundance of delicious cooking and eating, a true highlight of any family gathering.

I truly intended to meticulously document all the wonderful recipes we created, but somehow, the informal, collaborative nature of our kitchen made it challenging. My mom and sisters are phenomenal cooks, and our shared passion for food means we all love to spend time in the kitchen together. The meals were consistently five-star, and with a lively crowd of teenage boys, the quantities prepared were, quite frankly, enormous! It’s difficult to capture the magic of “a handful of this” and “a smidgen more of that” in precise measurements, but that’s often where the best flavors emerge.

Back to the Garden: Cherries and Succotash Dreams

Since returning home and sending my youngest back to school, my focus has shifted to taming the garden, which enjoyed a wild growth spurt during my week and a half away. I’ve also been in a spirited battle with wasps for the last of our sour cherries – this year yielded a truly bumper crop! Most of these beautiful cherries have been transformed into delicious cherry juice, and a generous five gallons are currently soaking in brandy, destined to become cherished Christmas gifts.

But even before my cabin getaway, I crafted a truly delicious succotash using my abundant fava beans and sweet corn. In fact, it was so good that I packed a pail full of fava pods to shell at the cabin, making it again to share with family. There’s an inherent richness and simplicity in the marriage of fresh beans and corn, especially when harmonized with a generous dollop of cream. I confess, I could (and did, for several lunches!) happily devour a huge bowl of this succotash as a complete meal.

The Labor of Love: Why Fava Beans Are Worth Every Effort

Fava beans are undeniably a labor of love in the garden. Here in northern Alberta, they demand a significant amount of garden real estate for the yield they provide, though this might differ in warmer climates. Furthermore, they require considerable effort in the kitchen: first, shelling the often cumbersome pods, then blanching them, and finally, carefully slipping each individual bean out of its outer skin. After all that work, you might only end up with a small bowlful, leading some to question if it’s truly worth the fuss.

But let me assure you, it is absolutely worth every single step! Those bright green, jewel-like beans that finally emerge are a true culinary reward. They boast a silky texture, a delicate sweetness, and a satisfying, meaty bite that sets them apart from other beans. They are incredibly fresh and delicious on their own, yet also remarkably versatile, pairing beautifully with a myriad of other ingredients. Personally, I find the methodical task of shelling and skinning the beans quite relaxing – perhaps not quite a spa massage, but it certainly offers a delicious food reward at the end, making the effort truly worthwhile.

And when these exquisite fava beans are combined with fresh, sweet corn and luscious cream? That, my friends, is pure heaven.

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If you’re a fan of fava beans, you might also be intrigued by this savory recipe for Egyptian Fava Beans with Feta and Dill.

Crafting the Perfect Succotash: Tips and Notes

Kitchen Frau Notes: If fresh fava beans (also known as broad beans) are not readily available in your area, don’t despair! Frozen baby lima beans are an excellent and traditional substitute for succotash. They offer a similar creamy texture and mild flavor. However, I strongly advise against using canned broad beans; they often have a bitter taste and slimy texture that will detract from the dish.

Authentic Native American succotash is a simple yet profound dish, typically featuring just lima beans, corn, a touch of butter, salt, and pepper. This particular recipe elevates that classic with the luxurious addition of whipping cream and the aromatic touch of fresh tarragon, transforming it into something truly special. I find that tarragon’s subtle anise notes complement fava beans wonderfully, but rest assured, I’ve made this succotash many times without it, and it remains absolutely delicious. This creamy succotash is a decadent side dish that enhances any meal, yet it’s special enough to grace your Thanksgiving table as a memorable holiday offering.

Rich Creamy Succotash Recipe

This recipe yields a generous 6 to 8 servings of a truly unforgettable side dish.

Ingredients:

• 2 cups (480ml) prepared fava beans/broad beans (see preparation steps below) or cooked lima beans
• 2 cups (480ml) fresh corn kernels (cut from the cob) or frozen corn kernels
• 1 tablespoon (15ml) unsalted butter
• ½ medium onion, finely chopped
• ¾ cup (180ml) whipping cream (heavy cream)
• ½ teaspoon (2.5ml) salt
• ½ teaspoon (2.5ml) freshly ground black pepper
• 1 tablespoon (15ml) fresh chopped tarragon (or 1 teaspoon/5ml dried tarragon), optional but highly recommended

Instructions:

Preparing the Fava Beans: First, shell the fava beans from their pods. A good, firm twist of the pod usually makes this task quite easy. Once shelled, drop the beans into a pot of vigorously boiling water and cook for 2 to 3 minutes after the water returns to a boil. This brief blanching helps to loosen their skins. Immediately strain the beans and plunge them into a bowl of ice-cold water to halt the cooking process and preserve their vibrant green color. Drain them again thoroughly. Now, the final step: gently slip each individual bean out of its tough outer skin to reveal the gleaming, tender, spring-green bean inside. Measure out 2 cups of these beautiful prepared fava beans.

Preparing the Corn: If you are using fresh corn, cook it briefly (either by boiling or steaming) and then carefully cut the kernels from the cob. Measure out 2 cups. If using frozen corn kernels, simply measure them out; no need to thaw beforehand as they will cook in the sauce.

Bringing it All Together: In a medium-sized saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté gently until it becomes soft and translucent, about 3-5 minutes. Be careful not to brown it. Once the onion is ready, add in the prepared fava beans (or cooked lima beans), corn kernels, whipping cream, salt, pepper, and the optional tarragon. Stir everything gently to combine. Bring the mixture to a gentle simmer, leaving it uncovered. Continue to simmer for approximately 10 minutes, or until the cream begins to thicken and coat the beans and corn beautifully. Stir gently every few minutes to ensure even cooking and prevent sticking.

Serve your rich, creamy succotash warm as a delightful side dish to complement any meal, or even as a satisfying light lunch on its own.

Guten Appetit!

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You might also like these complementary recipes:

Fava Bean and Feta Salad

Sweet Corn Pudding (A Delicious Holiday Side Dish)

Hearty Corn Pie Casserole

Spicy Chili Butter for Corn on the Cob