RECIPE FOR SUCCOTASH WITH LIMA BEANS RECIPES

BEST-EVER SUCCOTASH RECIPE | SOUTHERN LIVING

Best-Ever Succotash Recipe | Southern Living image

Our Test Kitchen surprised us with a few twists on this traditional dish.

Provided by Pam Lolley

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 11

Ingredients

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1?¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SUCCOTASH RECIPE | MYRECIPES

Succotash Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 (10-ounce) package frozen petite lima beans
1 (16-ounce) package frozen white shoepeg corn
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon sugar
½ teaspoon salt
½ teaspoon seasoned pepper
1?¼ cups milk
Garnish: cooked and crumbled bacon

Steps:

Cook lima beans according to package directions; drain.
Pulse corn in a food processor 8 to 10 times or until coarsely chopped.
Melt butter in large saucepan over medium heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute; stir in sugar, salt, and seasoned pepper. Gradually add milk, stirring until smooth.
Stir in corn, and cook, stirring often, 12 to 15 minutes or until corn is tender and mixture is thickened. Stir in drained lima beans. Garnish, if desired, and serve immediately.
Creamed Corn: Prepare recipe as directed, omitting lima beans.

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