Recipe Spicy Peruvian Succotash  

Although typically made with fresh (green) lima beans, succotash is equally delicious with these dried Peruvian Lima Beans. Bacon and sauteed onion lend it richness and depth, while fresh corn, sherry vinegar, tomatoes and herbs hit the sweet, fresh and tangy notes. Serve with grilled chicken or fish.

Spicy Peruvian Succotash


  • 5 slices thick-cut bacon, diced
  • 1 small sweet onion, diced
  • 2 tablespoons Organic New Mexico Chile Flake
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1-1/2 cups cooked Peruvian Lima Beans
  • 1 cup cherry tomatoes, halved
  • 1-1/2 cups fresh corn kernels
  • 1 tablespoon sherry vinegar
  • 1/4 cup picked cilantro leaves
  • 1/4 cup roughly chopped arugula


  1. Fry bacon on medium heat in a large skillet until crispy, then
    remove to drain on a paper towel, leaving excess rendered fat in the
  2. Add onion and cook until translucent, about 4 minutes.
  3. Add garlic, chile flake, salt and pepper and sauté just until
    aromatic, about 1 minute.
  4. Add cooked Peruvian Lima Beans, tomatoes and corn to pan, and cook
    just until tomatoes are tender, about 4 minutes.
  5. Finish by adding sherry vinegar, then turn off heat, fold in
    cilantro and arugula and let sit for 10 minutes before serving.

Makes about 6 servings