Succotash

Succotash

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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (46)

Rate This Recipe
GINAGINA
144

GINAGINA

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)!

Krysti
89

Krysti

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
84

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:)

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Nutrition

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

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