If you’ve never had succotash, you’re not alone! I had never eaten it until recently, and though it’s ridiculously easy, I figured I’d put the recipe on here to get the idea out there. This is a very basic succotash. Others include tomatoes or other ingredients, but I wanted to keep it simple.
Bring to a boil and cook for 10-12 minutes, until tender:
1 lb. frozen baby lima beans
Instant Pot: Barely cover the lima beans with water and cook on high pressure for 5 minutes, then quick release. I recommend the Instant Pot if you have one. I think the beans turn out a lot more tender that way. Fresh lima beans would be great too, but I don’t live in an area that sells them.
Drain the beans. Add all of the following and heat through:
1 can corn, drained
1/4 t. garlic powder
1/2 t. salt
1/4 t. pepper
And that’s it! This is an excellent side to roasted chicken.
Find more recipes for delicious sides here.
Succotash is a Native American dish. Here’s an interesting history you can read if you want. I definitely regret not trying it sooner. My school cafeteria served it in elementary school, but I never tasted it because I was afraid of the lima beans. I missed out!
Succotash (Lima Beans and Corn)
- pressure cooker
- 1 pound baby lima beans frozen
- 1 can corn drained
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cover the lima beans with water and boil for 10-12 minutes, or until tender. Or, pressure cook them for 5 minutes with a quick release.1 pound baby lima beans
- Drain the beans. Heat the corn, then mix all of the ingredients together.1 can corn, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Serve succotash with your favorite main dish.