Susan's Southern Succotash

Susan Feliciano


There are a lot of succotash recipes out there, but I didn't see any like my mother and daddy used to make. Sometimes I think my mother learned a lot of her cooking from my father and his sisters. He was older, 32, when they married, and she was a new high school graduate! Hadn't had time to learn to cook yet. But his mother and sisters were some of the best Southern cooks I ever met.
Here is the succotash recipe we used to have when I was growing up. Very easy to do.

pinch tips: How to Shuck, Cook, and Cut Corn





10 Min


15 Min


Stove Top


10-12 oz
package frozen small green lima beans (or equivalent amount of fresh cooked)
short can whole kernel corn, preferably white shoepeg
1/4 c
diced red or green bell pepper
1/4 c
diced onion
1/4 c
butter or half & half bacon grease
salt, pepper, and a few red pepper flakes
optional: 1 or 2 seeded and chopped tomatoes

Directions Step-By-Step

Cook lima beans until tender. Drain. Drain and rinse corn.
Combine all ingredients in an iron skillet, and cook everything in the butter until tender and heated through, stirring and scraping pan frequently.
If adding tomatoes, wait until about 5 minutes before serving to stir them in. Handle gently so they don't break down, just heat through.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom