Colorful Southern-Style Succotash

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

Diana

The combination of lima beans and corn has long been a favorite. Add this colorful southern-style succotash to your dinner menu.

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Servings 4 to 6 servings

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Course Side Dish, Vegetables

Cuisine Southern

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Ingredients

  

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• 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.

Keyword corn, lima beans, side dishes, southern food, succotash

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