Succotash has all the time been a favourite vegetable at our home. This time we made it with fava beans.

Serving Measurement: Four


  • 1 12 ounce (340 g) bag child lima beans, fava beans or edamame
  • Three-Four ears corn, reduce off the cob
  • ΒΌ cup (60 ml) non-dairy milk
  • 1 tablespoon vegan margarine
  • salt and black pepper to style
  • small handful of chives as elective garnish


  1. If utilizing fava beans that also have the skins, you will want to blanch them and take away the skins.
  2. In any other case, deliver a pot of water to boil and prepare dinner the beans (limas, favas or edamame) al dente.
  3. Minimize the corn off the cob.
  4. Place in medium saucepan.
  5. Add the 1/Four cup non-dairy milk.
  6. Deliver to a medium warmth and prepare dinner the corn al dente (1-Eight minutes).
  7. When the beans are cooked, drain the water off.
  8. Add the cooked beans to the corn and blend nicely.
  9. Season to style with salt and black pepper.
  10. Take away from the warmth and place in a serving bowl.
  11. Add the tablespoon of butter and frivolously combine.
  12. Chop the chives and place on prime of the succotash as garnish.


You can too use inexperienced beans for a special kind of succotash.