Creamy Succotash (Crockpot)

By Jeanne Benavidez
@jeanneben

I love any kind of bean or veggie so this is a hit in my books. This recipe is easy to throw together and tastes so good. Great served with beef, pork, chicken or fish. I like my succotash creamy so I add condensed cream of celery soup sometimes. These pics are from the web since I haven't made this in a while.

Rating:

★★★★★ 2 votes

Comments:

4 Comments

Serves:

6 - 8

Prep:

20 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 c: dry lima beans
1 pkg: (16 oz) frozen whole kernel corn
1 pkg: (10 oz) frozen sweet peas
1 c: carrot, small cubes
1: read or green bell pepper, cut into 1-inch pieces
1 small: onion, chopped
1 large: celery rib, small cubes
1 pkg: (10 oz) frozen cut okra (not breaded) optional
1 Tbsp: chopped garlic
1 tsp: black pepper
1 tsp: sea salt
2 can(s): condensed cream of celery soup
2 c: water
6 slice: crisp-cooked bacon, drained and crumbled

How to Make Creamy Succotash (Crockpot)

Step-by-Step

1Rinse the dry beans.
2Place in the crockpot with the corn, peas, carrots, bell pepper, onion, celery, okra (if using), garlic, pepper and salt. Toss gently to combine.
3In a bowl, mix the soup and water and whisk until smooth. Add to the crockpot. Stir ingredients.
4Cover and cook on low for 8 to 10 hours. Stir in bacon crumbles and serve.