Old-Fashioned Succotash

Southern Living
Old-Fashioned Succotash
You can make this recipe with limas or butter beans.
Makes 6 servings


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2 cups fresh lima beans
4 fresh thyme sprigs
1/2 small onion
1 garlic clove
1 1/2 cups diced sweet onion
2 tablespoons olive oil
4 cups fresh corn kernels (about 6 ears)
1 teaspoon honey
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh chives


Hands-on: 35 Minutes
Total: 1 Hours

1. Place lima beans, thyme sprigs, onion half, and garlic in a medium saucepan, and cover with water. Bring mixture to a boil over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 1/2 cup cooking liquid. Discard thyme sprigs, onion, and garlic.

2. Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes. Stir in corn and honey; cook, stirring often, 6 minutes or until corn is tender. Stir in beans and 1/2 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter, and add salt and pepper to taste. Sprinkle with chives.

Created date

June 2014