A fantastic side dish that takes little time and effort to prepare and can be served at any occasion! Green chile peppers, maize, and Fordhook lima beans come together to produce a wonderful accent to any dish.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package frozen Fordhook lima beans, thawed
- 1 cup water
- 1 (16 ounce) can whole kernel corn, drained
- 1 (4 ounce) can chopped green chile peppers
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1 tablespoon butter (Optional)
Instructions
- In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 665 mg |
| Sugars | 6 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I made it for my cowboy who is trying to add more veggies to crowd out red meat. WE loved it, no changes needed.
Great, easy recipe. Full of flavor. This succotash captures the taste and flavors I remember from my childhood. Simple is best because the individual ingredients shine through. Thanks, Al!
I am surprised this went down in star power because this recipe is absolutely delicious! This recipe got my husband to eat lima beans 🙂 It is perfect the way it is.
No changes, and I will use it again for sure!
I didn’t change a thing, and I love this recipe. I did use 2 T of butter and not 1.
Really enjoyed this recipe. I followed other suggestions and used 1 cup of cream instead of the water. I also used frozen corn, thawed and the 3TBS butter. Didn’t drain and glad I didn’t as heating up the next day, it would have been too dry.
Came out great! I did use cream instead of water and added more butter as others suggested, and I also cubed a sweet potato, roasted it, and added it to the recipe – what a great side dish!
What drew me to this recipe was the yellow and green colors. It looks to me how succotash should look. Easy tip (as my mother made it) omit the water and use a 16 oz can of creamed corn– then you do not need to add cream either and can perhaps omit adding sugar too! Salt and black pepper to taste. The green chilis are a nice kick. I have had at eateries some diced fresh red bell pepper (for color contrast) and diced carmalized onion (for sweetness) added in to the mix as well.
We left out the sugar and had to get by with a smaller amount of chiles. Still loved it! Would like to try again with cream instead of water.
I added a dash of nutmeg and white pepper in anticipation of a lack of kick. I used diced green chiles, too big, next time I think I will use minced chiles instead.
Used fresh lima beans and frozen corn, both microsteamed. Used less sugar and finished in a skillet with butter and a little cream, salt and pepper. I have never liked frozen lima beans, but fresh ones are a whole different story. They are delicious.
Taking the suggestions here, I subbed the water with 1/2 cup cream and 1/2 cup water. Made a big difference. I did add the 1 T. butter, which was plenty (especially when combined with the richness of the cream). I only used 1 T. of sugar, which was fine. I was surprised the chiles didn’t taste spicier. I added a dash of nutmeg as one person suggested and liked that. Finally, use fresh corn cut from corn on the cob–the difference between an okay and great succotash. I didn’t measure the corn, but used 6 cobs and that was fine–think you could use as many as 8.
Just ok
Really good. I didn’t have the green chilies so I used a can of mexicorn instead and added a little extra butter. I am sure the green chilies would have been better but it was really good with the mexicorn too,
I made this exactly as the recipe instructed (except frozen corn instead of canned because that’s what I had on hand) and it was great. My family liked it, too. I noticed other reviews mentioned adding some sort of cream…I’m not from the South so I’m not sure what Succotash is “supposed” to taste like. Recipe as is, including the optional tablespoon of butter at the end, was great!
Being low on groceries and receiving a last minute invitation to a dinner party, these are about the only ingredients I could scrape up. I guess you could say I made the dish by default. Anyway, it was a hit at the party. 1/2 the people went back for more and the other might have too, but the dish was empty by then. I used half and half instead of water and added more butter as suggested. I’ll happily make it again.
Nice combination of sweet and a little spicy. It was low maintenance to prepare and cheap as well. I did add butter and I feel it was necessary and gave it a little bit of richness that it would otherwise have missed. Worth a try!
Delicious!!
My family loved the recipe. The chile peppers gave it a little zing. I will be using this recipe for company next month.
Let me tell it straight – I don’t like lima beans. And as a whole, we don’t eat many vegetables. When I do make them, we eat them because they’re “good for you” and the leftovers go begging. But I was looking for something fast and easy that I already had the ingredients on hand and this fit the bill. Not only did we scarf them up as a side dish, I’m finishing off the last of the leftovers as we speak! Definitely a keeper.
Yummy! I added 2 more Tbsp. butter and also added about 1/2 cup of evaporated milk (I would have added cream, but didn’t have any on hand) and let that reduce until thick. (I like my succotash creamy.) Hubby and I loved this dish!! I’m already craving it again.