This Easy Succotash recipe is a great way to add vegetables to your family’s meal that they’ll actually eat and love. This dish pairs perfectly with grilled or roasted meats and also makes a satisfying light meal on its own.
1 bag (10-ounce) frozen baby lima beans (about 2 cups)
32-ounce container chicken stock or broth
5 slices bacon
1 medium onion, chopped
2 large cloves garlic, minced
4 cups of frozen corn kernels
2 teaspoons Kosher salt
½ teaspoon black pepper
4 tablespoons butter
1 cup cherry tomato halves (about a 6-ounce package)
¼ cup finely minced parsley
In a large saucepan, add the lima beans and chicken stock. Bring them to a boil and then reduce the heat to medium-low and simmer until the beans are tender – about 10 minutes. Drain and set aside.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp – about 10 minutes. Transfer the bacon to a paper towel-lined plate. Reserve the bacon drippings.
Return the skillet to the stovetop and adjust the heat to medium.
Add the onions and garlic to the drippings. Saute, stirring, until the onions are translucent, but not browned – about 7 minutes.
Add the corn and stir to coat the corn with the bacon drippings. Cook, stirring often until the corn is tender – 5 minutes.
Add the salt, pepper, lima beans, and butter. Cook, stirring constantly until the butter is melted and all the ingredients are incorporated – about 2 minutes.
Stir in the tomato halves and minced parsley. Cook just until the tomatoes are warmed through – about 1 minute.
Remove the pan from the heat. Sprinkle with the reserved crumbled bacon and serve hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: saute
- Cuisine: Southern
Keywords: easy succotash, succotash recipes, Southern side dish, Southern recipes, Thanksgiving side dish, lima beans, fresh corn, frozen corn