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Succotash
SUBMITTED BY:
Michele O'Sullivan
PHOTO BY:
Allrecipes
"Frozen or canned vegetables may be substituted for fresh ones."
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, divided
2 cups fresh lima beans
1/2 teaspoon salt
4 fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob
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DIRECTIONS
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.
Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
Stir tomatoes into lima beans and add corn; cook 10 minutes more.
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REVIEWS
Reviewed on May 17, 2004 by GINAGINA
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GINAGINA
May 17, 2004
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)!
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7 users found this review helpful
For an EASY and LOW-FAT version, I used canned lima beans, canned tomatoes, and canned creamed...
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Reviewed on Jul. 24, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Jul. 24, 2003
I made this for hubby as he loves it. The kids and I aren't big fans, but he gave it a thumbs up!
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5 users found this review helpful
I made this for hubby as he loves it. The kids and I aren't big fans, but he gave it a thumbs up!
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Reviewed on Aug. 23, 2007 by
Krysti
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Krysti
Aug. 23, 2007
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!
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4 users found this review helpful
I wanted to make something with Lima Beans so the ingredient search showed up this recipe. ...
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Reviewed on Feb. 10, 2004 by Lynn S
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Lynn S
Feb. 10, 2004
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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4 users found this review helpful
I used shelled edamame in place of the lima beans -- Not because I don't love limas, because I...
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Reviewed on Dec. 12, 2003 by LINDASUE2
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LINDASUE2
Dec. 12, 2003
I wanted to make this ahead for Thanksgiving. I thought it sounded wonderful when I was reading it. It did turn out wonderful. I cannot wait to serve it to my guests. I do have a suggestion, however... Make it when fresh corn and tomatoes are in season. I used fresh corn and tomatoes but had to buy frozen lima beans. I doubled the recipe and with the vegies being out of season, spent about $20.00 just to make it. That's ok this one time - it's a special occasion and everyone is going to love it! I had to find out how to skin the tomatoes, because I didn't know. You wash them and remove the stem. Boil a pot of water deep enough to cover the largest tomatoe. Have a container with ice water with ice floating it it ready - also enough to be able to submerse all of the tomatoes you plan to do. Cut a small shallow x on the bottom of each tomatoe. Put them in the boiling water, doing 1 at a time, for 30 seconds (really, just 30 seconds), and them put them in the ice water for 5 minutes. They came out beautiful! Thanks for a great recipe!
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4 users found this review helpful
I wanted to make this ahead for Thanksgiving. I thought it sounded wonderful when I was...
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Reviewed on Jul. 24, 2003 by
Manda
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Manda
Jul. 24, 2003
Yummy Yummy! I hated peeling the tomatoes, maybe I'll just use canned next time. I scaled the recipe for 4 servings, and used Splenda instead of sugar. Hubby loved it!
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4 users found this review helpful
Yummy Yummy! I hated peeling the tomatoes, maybe I'll just use canned next time. I scaled...
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Reviewed on Nov. 14, 2006 by
A Smokin! Chef
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A Smokin! Chef
Nov. 14, 2006
I made this last night and my boyfriend and I loved it! However, though I used the same ingredients, I scaled down the recipe by half and then only used half of the amount of butter than was called for. I started one cup frozen lima beans in 1/4 cup (half a stick)of butter in a skillet over medium-low heat for about 10 min, then I added two peeled and chopped tomatoes, the sugar, and one cup frozen corn and simmered it in the same pan for about another 20 minutes. I fail to understand why two pans are needed to prepare this dish. Still, the flavor was sooooo good and the vegies retained their texture (except for the tomatoes).
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3 users found this review helpful
I made this last night and my boyfriend and I loved it! However, though I used the same...
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Reviewed on Aug. 1, 2007 by
suzanne
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suzanne
Aug. 1, 2007
OMG! I used all fresh local produce and real butter! I only made half the recipe and wish I had made the whole thing. SO GOOD! Like another reviewer I did not use two pots. Cooked the beans about 10 minutes and then added the tomatoes for 10 more. Then the corn for about 5 I couldn't wait any longer to eat it! YUM!
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2 users found this review helpful
OMG! I used all fresh local produce and real butter! I only made half the recipe and wish I...
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Reviewed on Jun. 14, 2007 by
GINAH1
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GINAH1
Jun. 14, 2007
This is a great side dish! I cut this in half since it was just for two of us. I used frozen lima beans and canned corn, which worked just fine in this recipe.
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2 users found this review helpful
This is a great side dish! I cut this in half since it was just for two of us. I used frozen...
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Reviewed on Sep. 19, 2007 by
OneBiteRule
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OneBiteRule
Sep. 19, 2007
This was my first venture with lima beans. The recipe was okay (hence the 3 stars) - not spectacular, not offensive. My lima beans got away from me a little bit as they simmered in the butter so some of them were bordering on the well-done side but all things considered, the recipe seemed to come out as it was supposed too. Because of the nutiousness of lima beans, I'll probably try them again, but next time, with a different recipe.
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1 user found this review helpful
This was my first venture with lima beans. The recipe was okay (hence the 3 stars) - not...
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