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READY IN 25 mins

Al's Sufferin' Succotash

Read Reviews (19)

"A great side dish for any occasion, using store bought items and a minimum of effort and time! Fordhook lima beans, corn, and green chile peppers combine to make a tasty addition to any meal." — ALGHJR

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Original recipe makes 8 servings Change Servings

1 (16 ounce) package frozen Fordhook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chile peppers

1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter (optional)

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Directions

In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 11, 2005

The missing "something" is 1 C cream instead of 1 C water, 3T butter instead of 1! I make it all the time, and it's just like MY Mother made 'cause I use her recipe.

—DOWNALONG

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Most Helpful Critical Review

Jan 14, 2012

Just ok

—mllindeman

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26 Ratings

Oct 02, 2006

Succotash is a favorite of mine. I make it using the cream and butter combination as suggested. Just before serving, stir in a pinch (just a pinch)of fresh ground nutmeg. That's the way my granmother made it.

—pamyoung2008

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Mar 12, 2006

This was GREAT!!! So simple! So tasty! I am NOT a big lima bean fan, but my husband is, so I tried this recipe for him. He loved it and so did I. I will gladly eat my lima beans from now on if they are prepared like this. Thanks so much for the great recipe!

—littlehemmy

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Jan 21, 2006

This was really good I used the other reviewers idea and added 3tbsp of butter and some cream very yummy and a great way to sneak in great tasting veggies!

—ANGELAKOMLJENOVIC

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May 18, 2009

Yummy! I added 2 more Tbsp. butter and also added about 1/2 cup of evaporated milk (I would have added cream, but didn't have any on hand) and let that reduce until thick. (I like my succotash creamy.) Hubby and I loved this dish!! I'm already craving it again.

—TIMSGAL

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May 16, 2007

This is the best succotash recipe I've ever made. I made no changes, and my whole family loved it. Green chilis are one of my favorite ingredients, and I never would have thought to add them to succotash. This will definately be a regular. Thanks for a great recipe!

—cookin4mygirls

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Aug 19, 2011

I made this exactly as the recipe instructed (except frozen corn instead of canned because that's what I had on hand) and it was great. My family liked it, too. I noticed other reviews mentioned adding some sort of cream...I'm not from the South so I'm not sure what Succotash is "supposed" to taste like. Recipe as is, including the optional tablespoon of butter at the end, was great!

—M

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Nutrition

Calories
132 kcal
7%

Carbohydrates
25.5 g
8%

Cholesterol
4 mg
1%

Fat
2.2 g
3%

Fiber
4.3 g
17%

Protein
5.2 g
10%

Sodium
665 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Al's Sufferin' Succotash

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 132
Calories from Fat: 20

% Daily Value *
Total Fat 2.2g 3 %
Saturated Fat 1.1g 5 %
Cholesterol 4mg 1 %
Sodium 665mg 27 %
Potassium 370mg 10 %
Total Carbohydrates 25.5g 8 %
Dietary Fiber 4.3g 17 %
Protein 5.2g 10 %
Sugars 6g
Vitamin A 6 %
Vitamin C 35 %
Calcium 2 %
Iron 13 %
Thiamin 7 %
Niacin 15 %
Vitamin B6 8 %
Magnesium 11 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.