If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

198.4 calories; 6.6 g protein; 21.5 g carbohydrates; 32.3 mg cholesterol; 219.2 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2007
This is fabulous. I followed recipe as is; made a day ahead and as per recipe did not add the cooked bacon and chives until I was reheating right before serving. Definately use frozen vegies -- better flavor and texture. I highly recommend this for Thanksgiving buffet; easy very nice colors and very tasty -- and I think even picky eaters would be surprised if they give it a try. Read More
(14)

Most helpful critical review

Rating: 3 stars
09/21/2009
This was OK...but I prefer this without the cream. Read More
(2)
35 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2007
This is fabulous. I followed recipe as is; made a day ahead and as per recipe did not add the cooked bacon and chives until I was reheating right before serving. Definately use frozen vegies -- better flavor and texture. I highly recommend this for Thanksgiving buffet; easy very nice colors and very tasty -- and I think even picky eaters would be surprised if they give it a try. Read More
(14)
Rating: 5 stars
04/30/2009
This was wonderful! I didn't have any cream so I used evaporated milk and a pat of butter. It was so easy to make and tasty and filling- even the kids cleaned their plates. Will be making again- thanks! Read More
(9)
Rating: 5 stars
04/15/2007
Very good. I used can lima beans and corn because that is what I had on had on hand and it worked well. Read More
(8)
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Rating: 5 stars
09/14/2009
This was delicious! I was skepical at first because the succotash of my childhood was very sweet and I was worried this would not live up to that. But it was better! I'm a college student who's mother stocked the pantry so I had canned limas and corn which I used. I drained the limas but not the corn because the corn juice was sweeter and since I wasn't cooking the limas in water I figured I needed some more liquid. I also had no heavy cream so I used whole milk less than the half cup called for. I didn't have the thyme or the chives so for another flavor I sauteed some red bell pepper in the bacon fat when I was doing the onions. I was delicious all my college friends loved it. And for someone who is not very experienced at cooking it was an easy recipe to make a success. Read More
(6)
Rating: 5 stars
06/02/2010
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. Read More
(6)
Rating: 4 stars
01/15/2009
This was very good. My cream did not reduce much so it's a good idea to mix before scooping to coat the veges. Read More
(5)
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Rating: 5 stars
07/20/2008
I have a fond nostalgia for succotash and was so pleased to find this recipe for an updated version when searching for one recently in advance of a southern themed supper. I love the combination of flavors and textures. I've made it several times now and have used dried thyme in lieu of fresh; have omitted the chives by mistake: still delicious. Read More
(3)
Rating: 5 stars
08/05/2010
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. Read More
(3)
Rating: 5 stars
10/31/2012
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. Read More
(3)
Rating: 3 stars
09/21/2009
This was OK...but I prefer this without the cream. Read More
(2)