Use dried thyme and thinly sliced green onion tips in place of fresh chives or thyme in the succotash.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 ounces thick sliced bacon, cut into 1/2-inch pieces
- 1 medium onion, cut into medium dice
- 1 (10 ounce) package frozen baby lima beans
- Salt and freshly ground black pepper, to taste
- 1 (10 ounce) package frozen sweet corn
- ½ cup heavy cream
- 1 ½ teaspoons minced fresh thyme leaves
- 2 teaspoons snipped fresh chives
Instructions
- Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn’t pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
- When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 219 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe to the letter and my husband, who told me he hated lima beans, asked me to make it again. Great dish, Thank you!
Very good, even with slight variation of ingredients.
This was my second time making this. The first time I went exactly by the recipe and loved it. The only change I made this time was to use half and half rather than the heavy cream. Used this as a bed for some bourbon braised short ribs. Totally a hit!!!
OMGOSH!!! I (& my ENTIRE family) absolutely LOVE this recipe. Super easy. Delicious & filling. My personal opinion, make it the day before & add chives & bacon while reheating. The flavors just soak up in the refrigerator. I’ve got TWO people in the family that HATE lima beans & gobble this up.
Pretty good. I added about about a tablespoon of flour after the onions were done to create a roux. This made the cream get nice and thick. Also subbed edamame beans for lima beans.
I tried to cut a little fat & a few calories, so used turkey bacon & substituted fat free half & half for the heavy cream & added about a tablespoon of reduced fat cream cheese so it turned out a little runnier than I’m sure the original recipe is, but it was still delicious. I don’t care for Lima beans so also substituted those for frozen shelled edamame, which took a few minutes longer to cook. I topped this with seared scallops with lemon, salt & red pepper.
I really liked this recipe and many of my guest said that it was their favorite dish. I actually made it the night before and finished it up while the meat was resting. I followed the recipe exactly and it was delicious.
wonderful side we now use at thankgiving and christmas
This is so good. I make it vegetarian with Morningstar veggie bacon on top. I like to add salt and pepper and just use veggie boullion and water to cook the veggies. Delicious.
I undercooked my beans, but even then… it was fantastic. I don’t know that the cream was as thick as I’d like, but I worry that any thicker and the dish would become a ‘heavy’ dish. Flavors were just like husband remembers as a kid (native southerner). Will DEFINITELY be making again!
This was delicious. I added a chopped red bell pepper and sauteed it with the onion. I also added a few splashes of chicken broth with the cream (was using it with another dish that I was making) for a little bit of depth. My husband said that the bacon really “made the dish” and my two year old gobbled it up as well. I’ll definitely be coming back to this recipe again.
I have been making this succotash for Thanksgiving for the past 5 years. I follow the recipe as is. Everyone in my family loves this recipe. It also is just as delicious left over.
I love succotash, so I knew I would love this. This is great with the fresh thyme, but I don’t really care for it with the dried…it’s just a bit too strong. However, the recipe can be altered as you see fit, too. I first made this for Thanksgiving a couple of years ago, and to my surprise, even those who professed to hating lima beans (butterbeans if you are a Southerner!), loved this dish. I usually use half and half instead of cream. It works well, too.
My father requested succotash as part of his birthday dinner. He can’t have pepper but otherwise I made as directed. Made succotash lovers out of everyone at the dinner table when I’d thought he’d be eating it alone.
Great Spin on classic!
Thanks for the recipe! Followed the directions as is. This was awesome!!!!
This is a delicious recipe. I usually make it as written and it is loved by all. While I typically enjoy tinkering with recipes, I can’t improve on this one. My husband, daughter, picky grandsons and friends all devour it and return for seconds. It’s fabulous and I really encourage everyone to try it. Oh, OK, I often reduce the calorie count by substituting some of the cream with fat free half and half.
Okay, this was downright delicious. Must’ve been the bacon fat and half/half because I’ve never tasted beans and corn to be so savory. I might try one of the lighter versions the other reviewers suggested next time to make it a little healthier. If you don’t care about that though, follow the recipe to the T! Also, I used edamame instead of lima beans – just what I had in the house – and it was really good.
Oh wow. With a good shake of Cajun spice blend, and everything else exactly as stated in the recipe, you’ve got yourself a keeper. Yum!! Thanks so much!
Very yummy side dish! I used milk instead of the heavy cream, and it turned out really well. Great flavor! Thanks for sharing!
This was OK…but I prefer this without the cream.