Reviewed: Feb. 25, 2013

I undercooked my beans, but even then... it was fantastic. I don't know that the cream was as thick as I'd like, but I worry that any thicker and the dish would become a 'heavy' dish. Flavors were just like husband remembers as a kid (native southerner). Will DEFINITELY be making again!

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Reviewer:

Stephanie H.

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Apex, North Carolina, USA

Reviewed: Dec. 12, 2012

This was delicious. I added a chopped red bell pepper and sauteed it with the onion. I also added a few splashes of chicken broth with the cream (was using it with another dish that I was making) for a little bit of depth. My husband said that the bacon really "made the dish" and my two year old gobbled it up as well. I'll definitely be coming back to this recipe again.

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Reviewer:

dazie729

Reviewed: Nov. 18, 2012

I have been making this succotash for Thanksgiving for the past 5 years. I follow the recipe as is. Everyone in my family loves this recipe. It also is just as delicious left over.

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Reviewer:

pittsburghmaggie

Reviewed: Oct. 31, 2012

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.

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Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Aug. 29, 2012

My father requested succotash as part of his birthday dinner. He can't have pepper but otherwise I made as directed. Made succotash lovers out of everyone at the dinner table when I'd thought he'd be eating it alone.

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CooknKristine

Cooking Level: Expert

Reviewed: Nov. 18, 2011

Great Spin on classic!

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Reviewer:

Judy Parnell

Home Town: Louisville, Kentucky, USA

Reviewed: May 15, 2011

Thanks for the recipe! Followed the directions as is. This was awesome!!!!

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Reviewer:

murrayboys3

Reviewed: Aug. 4, 2010

This is a delicious recipe. I usually make it as written and it is loved by all. While I typically enjoy tinkering with recipes, I can't improve on this one. My husband, daughter, picky grandsons and friends all devour it and return for seconds. It's fabulous and I really encourage everyone to try it. Oh, OK, I often reduce the calorie count by substituting some of the cream with fat free half and half.

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Reviewer:

CAROL0813

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Reviewed: May 30, 2010

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.

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Reviewer:

Maria B.

Reviewed: Feb. 1, 2010

Oh wow. With a good shake of Cajun spice blend, and everything else exactly as stated in the recipe, you've got yourself a keeper. Yum!! Thanks so much!

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