I’ll be the first to admit – succotash has never appealed to me. Just the name alone makes it suspect in my book. And lima beans? I don’t know, they’re okay mixed in with other veggies and things this just always seemed like too much.
However, my oldest daughter (strange creature that she is) absolutely loves lima beans. I buy bags of frozen lima beans and she’ll eat a bowl as a snack. So I thought I’d attempt succotash for her, especially since fresh, Michigan sweet corn is available everywhere I look lately.
I decided to go a little non-traditional with this dish and keep everything a bit more rustic. I’m glad I did. Not only does this dish present beautifully, it’s also fun to eat. And as for those lima beans…surprisingly, we all ended up really enjoying them. The larger beans have an almost nutty flavor and they truly are good. But if you’re not sure about lime beans, you could replace them with fresh green beans and get an equally pretty and delicious side dish.
- 3/4 c. butter
- 1/2 small onion, diced
- 1 bag frozen lima beans (I used the larger, fordhook lima beans)
- 1 t. salt
- 1/2 t. black pepper
- 1/4 t. crushed red pepper flakes
- 4 Roma tomatoes, cut into sixths
- 3 ears fresh corn, boiled for 5 minutes and quartered
1. In a large skillet, melt the butter. Add the onions and cook for 3-4 minutes. Add the lima beans and seasonings. Cook for 5 minutes, until beans are thawed and heated through.
2. Add the tomatoes. Reduce heat to low and cook, stirring frequently, for 5 minutes, until the tomatoes just begin to give off some juice and cook down a bit. Add corn, stir to heat through. Remove from heat and serve hot or at room temperature.