Real Recipes From Real Home Cooks ®

creamy succotash (crockpot)

★★★★★ 2
a recipe by
Jeanne Benavidez
Odessa, TX

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.

★★★★★ 2
serves 6 - 8
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For creamy succotash (crockpot)

  • 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 sm
    onion, chopped
  • 1 lg
    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
    condensed cream of celery soup
  • 2 c
  • 6 slice
    crisp-cooked bacon, drained and crumbled

How To Make creamy succotash (crockpot)

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