Kathy D


This recipe comes from my Bobby Flay Cooks American cookbook. It's a delicious succotash that makes for a great side. I sometimes eat it for lunch or as an appetizer, too! Enjoy!


★★★★★ 2 votes

15 Min
20 Min
Stove Top



  • 1 lb
    shelled fresh lima (butter) beans - or thawed frozen beans
  • 1 Tbsp
    unsalted butter
  • 1 Tbsp
    kosher salt

  • 2 Tbsp
    unsalted butter
  • 1 large
    onion, peeled and finely diced (i like using a sweet onion for this)
  • 1/2
    red onion, peeled and finely diced
  • 1 large
    red pepper, cored, seeded, and finely diced
  • 2 clove
    garlic, finely chopped
  • 1 c
    fresh corn kernels (use thawed frozen corn in a pinch)
  • 1/2 c
    heavy cream
  • few dash(es)
    hot sauce of your choice
  • ·
    kosher salt and freshly ground black pepper, to taste
  • 1/4 c
    fresh parsley, finely chopped

How to Make Succotash


  1. Beans: Cook the beans by putting them into a large pot with the butter and salt, covering it with water. Put a lid on the pot and bring it to a boil. Cook them over med-high heat for about 8-10 minutes, or until tender. Drain the beans in a colander set over a bowl so you can reserve 1 cup of the cooking liquid.
  2. Succotash: Melt the butter in a saucepan over med-high heat and add the onions and pepper - cook, stirring, until they're soft - approx. 8-10 min.
  3. Add the garlic and cook for approx. 1 minute. Add the corn and the reserved cooking liquid and cook until the corn is tender and all of the cooking liquid has evaporated.
  4. Stir in the cooked beans, cream, and hot sauce (to taste), and cook until the mixture has absorbed some of the cream and the sauce gets thick. Season with salt and pepper to taste and stir in the parsley. Enjoy!

Printable Recipe Card

About Succotash

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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