John's Succulent Succotash

John's Succulent Succotash

No Photo

Have you made this?

 Share your own photo!

john ellis


This dish is best served with sweet cornbread. The leftovers are very good and I suggest that you warm in a cast iron pot on low for about two hours stirring only once to avoid breaking up the beans for best results. Sallye's Lima Beans & Hog Jowl recipe from this site was the basis from which I started with and began adding stuff. My wife prefers to add this to white rice while I prefer too eat it as a hearty soup. Enjoy


☆☆☆☆☆ 0 votes

8-12+ People
1 Hr
10 Hr
Slow Cooker Crock Pot


  • 1 lb
    dried large lima beans
  • 1 lb
    frozen butter beans
  • 1 lb
    frozen yellow corn
  • 1 can(s)
    peeled tomatoes-whole
  • 1 lb
    hog jowls-smoked
  • 1 stick
    unsalted butter
  • 2 Tbsp
    black pepper
  • 2 Tbsp
    kosher salt
  • 1 gal
  • 3 large
    shitake mushrooms-dried
  • 1 Tbsp
    liquid hickory smoke

How to Make John's Succulent Succotash


  1. Wash lima beans thoroughly, picking through to remove any stones or other foreign objects (such as dirt clods)

    Put beans in crockpot with 1 gallon water (or more if needed to cover to about 2" above level of dried beans. I prefer to add more water near the end to fill as desired.

    Turn crockpot on to low (about 140 degrees)
  2. Sear hog jowls in heavy skillet, then transfer to crockpot with beans

    Add stick of butter. Grind or crush three large dried shitake mushroom to a dust or powder. I dislike the texture of mushrooms so I hide them this way.
  3. Turn crockpot to low. Check to make sure beans are covered by water

    Dried beans will absorb a lot of water while cooking

    At this time, add salt and pepper and stir well to blend
  4. Cook for 8 hours.
  5. Add frozen butter beans, liquid smoke, peeled tomatoes, and corn to the pot. If you prefer it as a soup then add water until your about a half inch from the top of the crockpot.Continue to cook for about two more hours until it becomes a creamy soup and the lima beans are tender. Salt to taste.

Printable Recipe Card

About John's Succulent Succotash

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: American

Leave a Comment

20 Southern Staple Cornbread Recipes

20 Southern Staple Cornbread Recipes

There’s just something we love about homemade cornbread in the fall. Paired with a bowl of chili, topped with pinto beans or just cooked to golden brown perfection in a cast iron skillet, cornbread is one of our favorite delicious comfort foods. From mom’s classic recipe to something a little spicier, we have a cornbread […]

28 Fall Quick Breads

28 Fall Quick Breads

These quick bread recipes are bursting with fall flavors! Pumpkin, apple, zucchini, pear, cinnamon, caramel, and more make for lovely and easy bread recipes. As the leaves change, you’ll find yourself in the kitchen making one (or 17) of these quick bread recipes.

11 Chocolate Cupcake Recipes Every Chocolate Lover Needs

11 Chocolate Cupcake Recipes Every Chocolate Lover Needs

Chocolate cupcakes are a classic dessert and anything but basic. Some are fudgy and moist, while others can be dense and rich. Chocolate cupcakes can be transformed by spices added to the batter, sneaking a surprise in the center, or the creamy frosting piped on top. Full of flavor, if you love chocolate you’re going […]