Suffering Succotash

So, are any of you like me and think that succotash is only something that Yosemite Sam used to say when he’d get frustrated?

I never really knew it was a real thing, let alone FOOD.

A few years ago Jackie and I were on a mission to try new recipes over the winter months.  I have this really great Southern Living cookbook and we found this recipe for a vegetable side dish called succotash.  It looked pretty tasty and we gave it a try.  It wasn’t just tasty, it was AWESOME!

I tried to convince my mother to make a few times over the holidays and she poo-pooed the idea each time and I never tried again.

Then this year… we were planning the Thanksgiving Feast and wouldn’t you know it, she decided she wanted to make succotash.  Yes, my jaw hit the floor.  I couldn’t figure out why she wanted to finally make it after my shut down attempts in prior years.

Her answer… “I thought it had okra and tomatoes in it and mushy okra and tomatoes just don’t sound appealing.”

(Big sigh.)

MY succotash does NOT have mushy tomatoes nor does it have okra.

We made the dish and it wasn’t just a hit, I’m going to dare to say that it was the star of the show (aside from Grandma’s ROCK STAR spicy, cheesy grits!!!).

Here’s what you’ll need:

1 bag frozen lima beans

1 red bell pepper, diced

4 ears corn, kernels removed from cob

4 green onions, sliced thin (include some of the green tops, reserving some as a garnish)

4 slices bacon, fried and crumbled

4 tablespoons butter

2 tablespoons olive oil

1 teaspoon garlic minced

1/3 cup heavy cream

salt and pepper to taste

In a medium saucepan cook the lima beans according to the package directions until tender.  Drain and set aside.  In a large skillet over medium heat saute garlic, green onions and bell pepper in butter and olive oil.  After 2 minutes add in corn.  Saute for another 5 minutes.  Add in the lima beans and continue to cook.  Salt and pepper to taste.  When the mixture starts to absorb all of the butter and oil, add in the heavy cream.  Stir to combine and continue to cook to heat through.  Just as a side note, you want this to be creamy, NOT saucey.   Serve in a large dish and garnish with reserved green onion tops and bacon.

Serves approximately 8 HUNGRY people.

I served this for my country Christmas lunch and it was huge hit AGAIN. 

Sometimes, I think the best dishes are the simplest.


Peace, love and lima beans!


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