46 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Michele O'Sullivan
Recipe by  Michele O'Sullivan

“Frozen or canned vegetables may be substituted for fresh ones.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



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

Share It

Reviews (46)

Rate This Recipe


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 hot or even cold (served as a summer salad dish)!



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 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

Lynn S

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:)

More Reviews

Similar Recipes

Summer Corn Salad

Summer Corn Salad

Stuffed Tomatoes

Stuffed Tomatoes

Al's Sufferin' Succotash

Al's Sufferin' Succotash

Creamy Succotash with Bacon, Thyme and Chives

Creamy Succotash with Bacon, Thyme and Chives

Sufferin' Succotash Salad

Sufferin' Succotash Salad

Soybean Succotash

Soybean Succotash


Amount Per Serving (6 total)

  • Calories
  • 477 cal
  • 24%
  • Fat
  • 33.9 g
  • 52%
  • Carbs
  • 40.1 g
  • 13%
  • Protein
  • 8.7 g
  • 17%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 1083 mg
  • 43%

Based on a 2,000 calorie diet



previous recipe:

Creamy Succotash with Bacon, Thyme and Chives


next recipe:

Edamame Succotash