Thaw lima beans and corn in the refrigerator overnight rather than at room temperature to maintain texture and prevent excess moisture that can make the succotash soggy.

Sauté the diced onion in avocado oil for 2-3 minutes until translucent before adding bell peppers and other vegetables to build a deeper flavor foundation for the entire dish.

Add bell peppers after onions, then beans and corn, and finally diced tomatoes last to ensure each ingredient reaches optimal tenderness without overcooking the delicate tomatoes.

Tear fresh basil by hand (not cut) and stir it in during the final 30 seconds off heat to preserve its bright, aromatic qualities and prevent browning or bitterness.

Add a pinch of salt and pepper while cooking vegetables, then taste and adjust at the end—this prevents over-salting and allows flavors to develop naturally as moisture reduces.