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Overhead view of a skillet full of soccotash.
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5 from 5 votes

Succotash

Succotash is a simple and colorful side dish made with corn and lima beans that is savory, subtly sweet, and full of delicious flavor.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Side Dish
Cuisine: American
Total Cost: $5.46 recipe / $0.55 serving
Servings: 10 ½ cup each
Calories: 128kcal
Author: Beth Moncel

Ingredients

  • 1 yellow onion $0.70
  • 4 Tbsp butter divided, $0.50
  • 12 oz. bag frozen lima beans $1.83*
  • 12 oz. bag frozen sweet corn $1.82*
  • 1 cup chicken broth $0.13**
  • ½ tsp dried thyme $0.05
  • ¼ tsp black pepper freshly cracked, $0.04
  • 1 tsp salt divided, $0.03
  • 1 large tomato $1.43
  • 1 Tbsp fresh parsley chopped, $0.10

Optional Ingredients (see notes)

  • 4 slices bacon chopped, uncooked
  • 1 cup okra sliced, fresh or frozen
  • 1 bell pepper diced, any color
  • 2 garlic cloves minced

Instructions

  • Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.
  • Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and allow the broth to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.
  • While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an additional five minutes.
  • Give the mixture a taste and add more salt to your liking (I added an extra ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.
  • Top the succotash with chopped fresh parsley and another pinch of black pepper. Enjoy hot!

See how we calculate recipe costs here.

Notes

*I prefer frozen corn and lima beans because they have a firmer texture and can simmer in the broth until tender and soak up plenty of flavor. Canned vegetables are a handy pantry alternative, but they’re already fully cooked, so they’re usually softer. They can also contain more salt. If you want to use canned alternatives, rinse and drain them well, then add them with the tomato during the final few minutes to heat through. Taste before adding the final salt. Use an equal drained weight in place of the frozen vegetables.
**Make this recipe vegetarian by substituting vegetable broth.
  • Optional extras: Succotash comes in MANY different styles, so feel free to add one or more of these ingredients to my recipe here! The amounts given are what I’d use, but you can add more or less to taste:
  • -Bacon: Common in Southern-style succotash, bacon adds a smoky and salty flavor. I’d cook 4 chopped slices in the skillet first and use about 2 Tbsp of the bacon fat in place of the first 2 Tbsp of butter for sauteing the onion. Stir the crispy bacon back in before serving.
  • -Okra: This is another popular addition to Southern succotash! Okra adds an earthy flavor and gives the broth a little more thickness and body. I’d sauté 1 cup sliced fresh okra with the onion, or add frozen okra with the corn and lima beans.
  • -Bell pepper: Bell pepper adds color and sweetness, especially if you use a red, orange, or yellow pepper. Green is a little more savory but works too, and will cost less! Dice 1 small pepper and sauté it with the onion until softened.
  • -Garlic: Garlic isn’t included in every version, but you can definitely add it in if you like. Add 2 minced cloves to the skillet with the onion.
Please note the total recipe cost and nutrition calculation do not include the optional ingredients.

Nutrition

Serving: 0.5cup | Calories: 128kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Sodium: 377mg | Fiber: 3g