Thank you to Safeway for sponsoring today’s succotash recipe! This quick and easy meal is full of protein, fiber, and flavor. Plus, you can get it on the table in about 30 minutes!
Did you know that February is National Canned Food Month? Of course you did! I know I’ve been celebrating by using at least one canned good in my kitchen nearly every day. Oh wait. That’s what I do every month! I actually didn’t know about this special occasion until the folks at Cans Get You Cooking and Safeway told me, but I am definitely excited to help them spread the word.
You don’t have to spend much time browsing my recipes to know that I’m a major fan of canned food. I mean, who wouldn’t be? You can keep them around without worrying about expiration dates (within reason). The fruits and vegetables are packaged at the peak of ripeness so you can have flavorful peaches or tomatoes in the dead of winter. Canned foods are also very affordable making it possible to cook up wholesome meals even on a tight budget.
To show off (again) how easy it is to get a quick, delicious, nutrient-rich dinner on the table in a flash thanks to a well-stocked cantry, I’m bringing you this main-dish skillet succotash! This pan is so full of fiber, protein, vitamins, and flavor! It takes classic succotash, a dish combining beans and corn, and turns it into a full meal with a whole grain and lean meat. I really liked this succotash recipe, but my husband LOVED it. I made it in the morning for photos, and he said he was excited to come home and eat it for dinner. While he was eating, he told me at least three times how much he liked it. He is normally a man of (very) few words, so he has to really like something to comment on it multiple times.
If you turn up your nose at quinoa, and I know some of you do, don’t worry! Just make this recipe exactly the same way with white rice instead. You could also use red or rainbow quinoa to add a little color to this skillet meal. I know it’s not the prettiest food since it’s very monotone in color. You could also optionally include a drained can of petite diced tomatoes for more color and tangy flavor. I feel like I add tomatoes to almost everything, so I decided to skip them this time for variety. I know they would be a tasty addition though!
How will you make your perfect succotash recipe? Leave me a comment below to let me know!
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Skillet Sausage Succotash Recipe with Quinoa
This skillet succotash recipe with sausage and quinoa is loaded with protein, fiber, and flavor!
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 16 ounces ground turkey sausage casings removed
- 15 ounces canned lima beans drained
- 15 ounces canned whole kernel corn drained
- 14 ounces canned chicken broth (2 cups)
- 1 1/4 cups dry quinoa
- hot sauce to taste
Instructions
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Spray a 12″ skillet with cooking spray, and heat over medium-high heat. Add sausage, and cook and crumble the meat until mostly cooked through.
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Stir in all remaining ingredients. (The hot sauce is completely optional.) Bring to a fast simmer. Cover, and reduce heat to medium low.
Notes
- You can use white rice instead of quinoa if you prefer.
- This recipe would also be tasty with the addition of a drained can of petite diced tomatoes.
- Prep Time: 30
Here are some other dinner recipes that let canned ingredients shine! (Click the recipe names to see the full posts.)
This is a sponsored conversation written by me on behalf of Safeway. The opinions and text are all mine.