Recipe by USA WEEKEND columnist Pam Anderson
"If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
thick sliced bacon, cut into 1/2-inch pieces
onion, cut into medium dice
1 (10 ounce) package
frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package
frozen sweet corn
1 1/2 teaspoons
minced fresh thyme leaves
snipped fresh chives
This is fabulous. I followed recipe as is; made a day ahead, and as per recipe, did not add the cooked bacon and chives until I was reheating right before serving.
Definately use frozen vegies -- better flavor and texture. I highly recommend this for Thanksgiving buffet; easy, very nice colors, and very tasty -- and I think even picky eaters would be surprised if they give it a try.
This was OK...but I prefer this without the cream.
This was wonderful! I didn't have any cream, so I used evaporated milk and a pat of butter. It was so easy to make, and tasty and filling- even the kids cleaned their plates. Will be making again- thanks!
Very good. I used can lima beans and corn because that is what I had on had on hand and it worked well.
Okay, this was downright delicious. Must've been the bacon fat and half/half because I've never tasted beans and corn to be so savory. I might try one of the lighter versions the other reviewers suggested next time to make it a little healthier. If you don't care about that though, follow the recipe to the T! Also, I used edamame instead of lima beans - just what I had in the house - and it was really good.
This was delicious! I was skepical at first because the succotash of my childhood was very sweet, and I was worried this would not live up to that. But it was better! I'm a college student, who's mother stocked the pantry, so I had canned limas and corn which I used. I drained the limas but not the corn because the corn juice was sweeter, and since I wasn't cooking the limas in water, I figured I needed some more liquid. I also had no heavy cream so I used whole milk, less than the half cup called for. I didn't have the thyme or the chives, so for another flavor I sauteed some red bell pepper in the bacon fat when I was doing the onions. I was delicious, all my college friends loved it. And for someone who is not very experienced at cooking, it was an easy recipe to make a success.
This was very good. My cream did not reduce much, so it's a good idea to mix before scooping to coat the veges.
I love succotash, so I knew I would love this. This is great with the fresh thyme, but I don't really care for it with the dried...it's just a bit too strong. However, the recipe can be altered as you see fit, too. I first made this for Thanksgiving a couple of years ago, and to my surprise, even those who professed to hating lima beans (butterbeans if you are a Southerner!), loved this dish. I usually use half and half instead of cream. It works well, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Succotash with Bacon, Thyme and Chives
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make sensational, suffer-free succotash.
Watch how to make spinach salad with tangy, hot-bacon dressing.
See how to make Chef John’s favorite fresh sweet corn salad.