Thanksgiving Succotash Two Ways

Happy almost-Thanksgiving!

Succotash is a simple, traditional Thanksgiving side dish that my family loves with bacon – the way most recipes tell you to prepare it – as well as with mushrooms sauteed with red beets for a vegan version.
I like to play with my food when it comes to colors: The yellow corn pairs well with the green lima beans, the mushroom-beet mix turns out very dark, and everything gets sprinkled with luminous red pomegranate seeds at the end. It’s a festival of fall colors that I specifically enjoy on the occasional grey and dark days of early winter to lift the spirits 🙂

Ilian snacked his way through the corn, lima beans, and beet greens, so I made sure to save the latter for braising later this week. They go well with cannellini beans! His fingers were also busy getting the seeds out of the pomegranate, and I’m sure at least one bacon strip vanished when I had my back turned!

Wishing you happy cooking and celebrating with your loved ones!


Thanksgiving Succotash Two Ways


  • 8 oz frozen corn
  • 8 oz frozen baby lima beans
  • 12 oz hickory smoked bacon
  • 1 lb mushrooms
  • 3 red beets
  • seeds from 1/4 pomegranate
  • 2 tsp salt
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp dried sage
  • 1/2 tsp ginger powder
  • canola oil


  1. Peel the seeds out of the pomegranate, set aside.
  2. Defrost the corn and lima beans.
  3. Slice the mushrooms and shred the beets into thin strips.
  4. Prepare the bacon according to packaging instructions, until crisp. Cut into small pieces.
  5. Warm up 1/2 TBsp oil in a pan on medium-low heat. Add corn, lima beans, 1 tsp salt, the smoked paprika, sage, and ginger. Stir occasionally for about 10 minutes until warmed through.
  6. Heat up 2 TBsp oil in a separate pan, preferably non-stick, on medium-high heat. Add mushrooms and thyme, stir frequently for about 3 minutes until the mushrooms start to release water. Fry for a few minutes. Add shredded beets and 1 tsp salt. Stirring occasionally, keep frying for a few more minutes.
  7. Plate the corn-lima bean mix, top with either bacon or mushroom-beet mix, sprinkle with pomegranate seeds. Enjoy!

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