Classic Succotash

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Packed with healthy veggies like onion, corn, and lima beans, this traditional Southern side makes the perfect potluck dish.

Hands-on time: 45 minutes
Total time: 1 hour 10 minutes
Yields: Makes 6 servings


2 cups fresh lima beans

1/2 small yellow onion

4 fresh thyme sprigs

1 garlic clove

3 uncooked bacon slices

1 medium-size sweet onion, chopped

3 cups fresh corn kernels (about 6 ears)

1 pt. cherry tomatoes, halved

2 tablespoons unsalted butter

1 tablespoon red wine vinegar

1 1/2 tablespoons chopped fresh dill

1 1/2 tablespoons chopped fresh chives

How to Make It

Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender. Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.

Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels, and crumble.

Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn, and cook, stirring often, 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes. Stir in butter and next 3 ingredients. Season with salt and pepper. Sprinkle with crumbled bacon.


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