All Simple Vegetable Recipes

Scintillating Succotash Cooking Recipes

Scintillating Succotash


A combination of corn and beans was a staple of the Native American diet when the first European settlers arrived on the scene. Over the years the duo has become an American classic. The variations are almost endless, are often geographic, and can be as complex as Brunswick stew (which was originally fortified with squirrel, but now incorporates chicken). This simple version of succotash seems to satisfy even confirmed lima bean haters.

Makes 6 servings

  • 1 pound fresh lima beans in the pod, shelled (about 1 1/2 cups shelled fresh lima beans); or 1 1/2 cups thawed frozen large or baby limas

  • 2 cups well-flavored chicken stock

  • 2 cup fresh corn kernels cut from the cob (3 or 4 ears); or 2 cup thawed frozen corn kernels, yellow or shoe peg; or, in a pinch, 2 cup drained canned corn

  • 3 tablespoons butter

  • 1/2 small onion, very thinly sliced

  • 1/2 pound green beans, topped, tailed, strung if necessary, cut into 2 inch lengths and steamed until crisply tender

  • 1/4 cup heavy cream

  • Salt and freshly ground black pepper to taste

  • Hot pepper sauce to taste

  • 2 tablespoons chopped fresh parsley

  1. In a medium size saucepan, simmer the limas over low heat in the stock until very tender, 15 minutes or longer, depending on the age of the beans.

  2. Add the corn and cook over medium heat for 2 minutes longer. Drain.

  3. Melt the butter in a large heavy saucepan over medium heat. Cook the onion, stirring occasionally, until translucent, about 4 minutes.

  4. Stir in the green beans and the cooked limas and corn. Cook 1 minute longer.

  5. Stir in the cream. Season well with salt and pepper, and add hot pepper sauce if using. Simmer 2 to 3 minutes longer.

  6. Serve very hot, garnished with the parsley.


On another occasion, add 1 ripe tomato, peeled, seeded, and chopped, to the onion before adding the beans and corn.

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