Old-Fashioned Succotash Recipe

Name: Old-Fashioned Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh lima beans; 4 fresh thyme sprigs; 1/2 small onion; 1 garlic clove; 1 1/2 cups diced sweet onion; 2 tablespoons olive oil; 4 cups fresh corn kernels (about 6 ears); 1 teaspoon honey; 2 tablespoons unsalted butter; Kosher salt and freshly ground black pepper; 3 tablespoons chopped fresh chives

Servings: persons

2 cups fresh lima beans
4 fresh thyme sprigs
1/2 small onion
1 garlic clove
1 1/2 cups diced sweet onion
2 tablespoons olive oil
4 cups fresh corn kernels (about 6 ears)
1 teaspoon honey
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh chives

1
Place lima beans, thyme sprigs, onion half, and garlic in a medium saucepan, and cover with water. Bring mixture to a boil over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 1/2 cup cooking liquid. Discard thyme sprigs, onion, and garlic.
2
Saute diced onion in hot oil in a large skillet over medium-high heat 5 minutes. Stir in corn and honey; cook, stirring often, 6 minutes or until corn is tender. Stir in beans and 1/2 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter, and add salt and pepper to taste. Sprinkle with chives.

656

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh lima beans, 4 fresh thyme sprigs, 1/2 small onion, 1 garlic clove, and more.

Yes, Old-Fashioned Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Old-Fashioned Succotash

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