Go Back
+ servings

Summer Succotash

Course Side Dish
Cuisine Southern
Keyword corn, lima beans, okra, summer
Prep Time 10 minutes
Cook Time 32 minutes
Servings 8
Calories 383kcal

Ingredients

  • 2 cups frozen lima beans
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small sweet onion, diced
  • 1 large garlic clove, minced
  • corn kernels from 6 ears of corn
  • 2 cups sliced okra
  • 1 cup heavy cream
  • 3 sprigs fresh thyme
  • 1/2 teaspoon sugar
  • 1 to 1 1/2 teaspoons salt
  • 1/2 teapsoon freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 tablepsoons diced roasted red peppers
  • 1 cup halved grape tomatoes
  • 1/2 pound thick-sliced bacon, cooked and crumbled

Instructions

  • In a small saucepan, combine lima beans and enough water to cover. Bring to a boil, reduce heat and simmer 10 to 12 minutes. Drain.
  • Add olive oil and butter to a large nonstick skillet and heat over medium heat. Add onion and cook 3-4 minutes. Add garlic, corn, and okra and sauté fro 3-4 minutes.
  • Add cream, thyme (the whole sprigs), sugar, salt and pepper and cook for 15 minutes, stirring occasionally. Remove the thyme stems.
  • Stir in lima beans, Parmesan cheese, roasted red peppers, and tomatoes. Cook for 1 minute, remove from heat and top with crumbled bacon.

Nutrition

Calories: 383kcal