This succotash is a creamy mixture of frozen lima beans and corn, along with complementary aromatics. If you prefer a very simple succotash, omit the onion, garlic, and bell pepper. Fresh lima beans may be used as well; cook the beans following the package directions and add them to the corn and vegetables before serving.
This lima bean casserole is a delicious way to enjoy lima beans as a main dish. Brunswick stew takes the corn and lima bean combination to another level with the addition of potatoes, chicken, pork, and tomatoes.
Colorful Southern-Style Succotash
The combination of lima beans and corn has long been a favorite. Add this colorful southern-style succotash to your dinner menu.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 to 6 servings 1x
- Category: Vegetables, Side Dish
- Cuisine: Southern
Ingredients
Scale
- 1 1/2 cups corn kernels (frozen)
- 1 1/2 cups lima beans (frozen)
- 4 tablespoons butter (divided)
- 1 small onion (diced, about 1/2 cup)
- 1 clove garlic (minced)
- 1/2 bell pepper (diced)
- 1/3 cup heavy cream
- 1/4 teaspoon ground black pepper
- Kosher salt (to taste)
Instructions
- Steam the corn following the package directions; drain and set aside.
- Cook the lima beans following the package directions; drain thoroughly.
- Melt half of the butter in a skillet over medium heat. Add the onion and cook for 3 minutes. Add the bell pepper and garlic and continue to cook for 3 to 4 minutes, or until the onion is translucent and the bell pepper is tender.
- Add the corn and lima beans to the onion mixture; bring to a simmer and reduce the heat to low. Continue to cook for 3 to 4 minutes to blend the flavors.
- Add the cream and remaining butter to the succotash and heat until hot.
- Taste and season the succotash with salt and pepper.
