Succotash is an iconic American dish and lima beans are the key ingredient. Their somewhat bland flavor and starchy texture soak up all of the cooking juices, leaving them richly flavored. This recipe contains the classic components, but once you have it down, you can riff on it with other ingredients, by adding bacon or ham, chopped tomato, fresh jalapeño, and fresh herbs of your choice. Succotash is a great side to crispy fried chicken or baked ham.
- Yield: 4 to 6 Servings
- 2 tablespoons (¼ stick) unsalted butter
- 1 small red bell pepper, cored, seeded, and diced
- 1 bunch scallions, white and green parts, chopped (about 1 cup)
- 1 tablespoon chopped fresh thyme
- 2 cups cooked lima beans
- 2 cups fresh corn kernels (from about 4 ears of corn)
- ½ cup chicken stock
- ½ cup heavy cream
- ¼ cup chopped fresh Italian parsley
- ½ lemon juice
- In a large skillet over medium heat, add the butter. When the butter is melted, add the bell pepper and scallions and cook, stirring occasionally until wilted, about 4 minutes. Add the thyme and cook until fragrant, about 1 minute.
- Add the lima beans and corn and toss to combine. Pour in the stock and cream and bring to a rapid simmer. Cook until the sauce has thickened and coats the vegetables, about 3 minutes. Stir in the parsley and lemon juice and serve.