Reviewed: Aug. 22, 2009

I made this recipe with fresh corn, frozen butter beans and canned tomatoes. It was great! I made it all in 1 pot, and I also added some onion powder and a little paprika. It was great! I made it for 3 servings and wish I'd made the whole recipe, since I have the feeling it will only get better after sitting overnight. Thanks!

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purplepenguin

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Reviewed: Feb. 21, 2009

I love love love succotash. This recipe was great, except for the large amount of butter it called for. I left the butter out. I added 1 t of chopped dehydrated onions, some thyme, and fresh ground black pepper.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Jan. 8, 2009

I made this for Thanksgiving dinner and several times since and everyone loves it! (I cut way back on the butter.) YUM!

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PocketCheese

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

This was VERY good. I made it this past weekend to see whether or not I wanted to include it in my Thanksgiving dinner offerings this year. Decision: YES! I used frozen Baby Limas, frozen Niblets corn and fresh tomatoes. I did not include garlic as others suggested (at least not this time; too many "flavors" in T-day already) but I probably will next time (and there WILL be a next time). I think the tomatoes make the dish. Opinion? Don't even think about leaving them out.

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Sep. 19, 2008

I made this with all canned veggies and it still turned out awesome! Used seasoning salt instead of regular salt tho. And as others reviewed, use less butter.

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Laura

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Jul. 20, 2008

Way too much butter for me.I've just cooked it and am trying to find a way to save it.

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YOGIBEAR2B

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Reviewed: Jan. 28, 2008

This was absolutely delicious! It was easy to make and a big hit with my friends. The only problem was that there was a lot of butter that really wasn’t needed. Next time I will cut the amount by half.

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Wren

Cooking Level: Expert

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Reviewed: 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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OneBiteRule

Cooking Level: Intermediate

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Reviewed: 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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Krysti

Cooking Level: Intermediate

Home Town: Forest Park, Georgia, USA

Living In: Roopville, Georgia, USA

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Reviewed: 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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suzanne

Cooking Level: Intermediate

Home Town: Cahokia, Illinois, USA

Living In: Matthews, North Carolina, USA

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Reviewed: 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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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: 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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A Smokin! Chef

Living In: Spokane, Washington, USA

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Reviewed: May 26, 2006

Loved it!!!! Especially now that the veggie truck has come back for the summer. I got all fresh veggies and hubby and I were in heaven! Thanks so much...we'll be making this quite a bit this summer!

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Shoegirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: 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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GINAGINA

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Reviewed: Feb. 5, 2004

Works fine with canned diced tomatoes. I added a little garlic for the heck of it. We like this.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 24, 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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LINDASUE2

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Reviewed: Feb. 25, 2003

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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Lynn S

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Reviewed: Jan. 13, 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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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 10, 2002

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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Manda

Cooking Level: Intermediate

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