Skip to main content
Epicurious
Cookbooks

Succotash

Recipe information

  • Yield

    serves 4. serving size: 1/2 cup succotash as a side dish.

Ingredients

1 cup lima beans (fresh, frozen, or canned)
1 cup frozen whole kernel corn
1/4 cup chicken stock
1 tablespoon butter
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

  1. Step 1

    Combine the ingredients in a large, heavy pot. Simmer, covered, for about 15 minutes over low heat.

    Step 2

    Increase the heat and cook for 30 minutes more, stirring occasionally. Serve hot.

Great Food, All Day Long
TagsSaladSouthernAmericanLima BeanWhite BeanBean and LegumeVegetableCornSideStarterDinnerGluten FreeNut FreeEasySimmerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Cheesy Apple Omelet
Fontina and fried shallots make this diner-style omelet perfectly acceptable dinner fare.