This End of Summer Succotash is a classic Southern side dish. Loaded with fresh corn, lima beans, sweet onion and bacon, it’s a satisfying, hearty dish that’s always a favorite!
Hello friends and Happy Monday!
Today, I’m sharing a dark, little secret that I’m not very proud of. But I feel like we’ve been friends for quite a while now, so I need to get it off my chest. I think most people have the conception that being a food blogger, everything that comes out of my kitchen is made from scratch. Well, I have to admit, I’ve been living a lie. I have been serving Tom succotash out of a can, yes I just said that, out of a can for the past 20 something years! OMG! That sounds really bad doesn’t it? Now, I didn’t say I ate it, just Tom, so that actually makes me feel a little better.
When I married Tom, I got the rundown from his mom on all his favorite meals. Meatloaf, mashed potatoes, canned corn. Beef stew, bread and butter, canned peas. Steak, baked potato, canned beans. Are you seeing the pattern here?? He was a canned veggie guy through and through.
It’s taken me years, but Tom now prefers fresh veggies over canned. Yes, if I’m in a pinch, I will serve a small can of veggies, but that doesn’t happen quite often. Well, except for the darned succotash. See, I never grew up eating succotash. Not once. So when Tom has requested it over the years, I just grabbed a little can from my succotash arsenal in the pantry and served it up. Tom was happy, I was happy he was happy and that’s where the succotash story ended.
Well, until I started this little gig as a food blogger. I just couldn’t do the canned succotash thing any longer. Now, it’s the real deal and even I love it. Fresh lima beans, fresh corn right off the cob, Vidalia onion, fresh thyme, garlic, bacon, a little butter and honey for sweetness. It’s such a hearty and satisfying side. He’ll never go back to canned!
Hope you enjoy! Have an awesome week!
- 2 cups fresh lima beans
- 4 slices bacon diced
- 1/2 cup Vidalia onion finely chopped
- 2 garlic cloves minced
- 4 cups fresh corn kernels
- 2 tsp. fresh thyme leaves
- 2 tsp. honey
- 2 Tbsp. butter
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground pepper
- Add lima beans to a medium saucepan. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 20 minutes until beans are tender. Drain all but a 1/4 cup of the liquid and set aside.If using frozen lima beans, just thaw in a colander.
- In a large skillet, cook bacon over medium heat until crisp. Remove from skillet with slotted spoon to paper towel lined plate.
- Add onion to skillet and cook until softened and translucent, about five minutes. Add garlic and continue to cook for one minute.
- Stir in corn and cook for 5-6 minutes, stirring often, until corn is tender.
- Stir in lima beans with reserved liquid, thyme and honey and continue to cook for 5 minutes.
- Add butter, salt and pepper. Serve immediately.