Home Recipes Savories Lima Bean & Pumpkin Succotash Baby Bells

Lima Bean & Pumpkin Succotash Baby Bells

Lima Bean & Pumpkin Succotash Baby Bells.

Fresh seasonal produce deliciously packed into tasty baby bell peppers creates a unique savory in Lima Bean & Pumpkin Succotash Baby Bells. Lima Bean & Pumpkin Succotash Baby Bells pictured with Barbecued Chicken, Mushroom & Cheddar Pastries and Golden Apple & Pork Tea Sandwiches

Lima Bean & Pumpkin Succotash Baby Bells
Serves: 8
  • 4 baby bell peppers
  • ½ cup frozen baby lima beans, cooked according to package directions
  • ½ cup canned white shoepeg corn, drained
  • ½ cup chopped Roasted Pumpkin (recipe follows)
  • ¼ cup Apple Cider Vinaigrette (recipe follows)
  • Garnish: fresh thyme sprigs
  1. Using a sharp knife, cut bell peppers vertically in half. Discard seeds and membranes. (Trim bottoms of pepper halves, if necessary, for them to sit level on serving plate, being careful not to cut entirely through the flesh.)
  2. In a medium bowl, stir together lima beans, corn, Roasted Pumpkin, and Apple Cider Vinaigrette to make succotash. Fill pepper cups with succotash, spooning additional Apple Cider Vinaigrette over top, if desired.
  3. Garnish with fresh thyme sprigs, if desired. Serve immediately.
Succotash can be assembled up to a day in advance, stored in a covered container, and refrigerated, allowing flavors to meld. Fill pepper cups and garnish just before serving. Serve cold or at room temperature.

Roasted Pumpkin
Serves: approximately 5 cups
  • 1 (1½-pound) sugar pie pumpkin
  • ½ teaspoon extra-virgin olive oil
  • ⅛ teaspoon salt
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. Using a large, sharp knife, cut top from pumpkin. Cut pumpkin in half vertically. Using a large spoon, scrape out and discard seeds and membranes.
  3. Drizzle inside of pumpkin with olive oil and sprinkle with salt. Place face down onto prepared baking sheet.
  4. Bake until pumpkin feels soft when outer rind is pressed, approximately 40 minutes. Let cool completely.
  5. Using a paring knife, remove and discard rind from pumpkin. Cut pumpkin into cubes.
Roasted Pumpkin can be placed in an airtight bag and frozen for up to 3 months.

Apple Cider Vinaigrette
Serves: approximately ⅓ cup
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons granulated sugar
  • 2 teaspoons very finely chopped red onion
  • ½ teaspoon very finely chopped fresh thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  1. In a small jar with a screwtop lid, combine olive oil, vinegar, sugar, onion, thyme, salt, and pepper. Shake vigorously until emulsified. Let sit for 1 hour for flavors to meld. Shake again before using.
Apple Cider Vinaigrette can be made and refrigerated up to a day in advance. Let come to room temperature before using. Shake well to emulsify.


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