Succotash

44 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“Frozen or canned vegetables may be substituted for fresh ones.” - by Michele O'Sullivan

Ingredients

1 cup butter, divided
2 cups fresh lima beans
1/2 teaspoon salt
4 fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Nutrition

Amount Per Serving (6 total)

Calories
477 cal
24%

Fat
33.9 g
52%

Carbs
40.1 g
13%

Based on a 2,000 calorie diet

Share It

Reviews (44)

Rate This Recipe

127

GINAGINA

May. 17, 2004

"For an EASY and LOW-FAT version, I used canned lima beans, canned tomatoes, and canned creamed corn. I omitted the butter, salt, and sugar, and just added some garlic powder instead. This was great ho..." See moret or even cold (served as a summer salad dish)!"

Krysti

Aug. 23, 2007

"I wanted to make something with Lima Beans so the ingredient search showed up this recipe. The recipe looked rather bland, but I decided just to try it anyway. I'm glad I did! Here was my version..." See more since I had nothing fresh on hand. Since I was feeding 6 people I used 3 cups frozen lima beans, 2 cans diced tomatos (with juice), 2 cups of frozen sweet corn, 1 stick of butter, seasoning salt, pepper and a touch of onion powder to taste. I simmered the limas first with the stick of butter until tender (15-20 min), added tomatos, corn, 2 packs of Splenda and seasonings. Simmered on low for another 15 minutes and Voila! Every last bite was thoroughly enjoyed by all ... thanks!"

Lynn S

Feb. 10, 2004

"I used shelled edamame in place of the lima beans -- Not because I don't love limas, because I do, I just didn't have any. It turned out great with the edamame. I can't wait to try it with limas:)..." See more"

More Reviews