Keywords: Merguez Sausage, Celery, Onion, Bell Pepper, Garlic, Corn, Fava Beans, Lima Beans, Tomatoes, Lemon.
Recipe courtesy of JJ Johnson

Summer Succotash

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 8 servings
When I think summer, I think succotash! This is a warm, slightly Southern take on my grandmother’s best vegetable dish. It includes all the vegetables she loved from the South.



  1. Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
  2. Pour out and discard most of the grease in the pan, but leave behind any bits. Add enough oil to thoroughly coat the bottom. Add the celery, onions and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
  3. Stir in the black-eyed peas, corn, fava beans, lima beans, butter, 2 teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
  4. Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest and parsley. Serve warm.