Summer Succotash

Summer Succotash
Yields 10
Write a review
  1. 3 cups fresh or frozen baby lima beans
  2. 2 tablespoons olive oil
  3. 2 tablespoons butter
  4. 1 bunch green onions, chopped
  5. 1 tablespoon minced garlic
  6. 4 cups fresh yellow corn kernels (about 6 ears)
  7. 2 zucchini, diced
  8. 2 cups heavy whipping cream
  9. 1½ tablespoons chopped fresh thyme
  10. 1½ teaspoons salt
  11. ½ teaspoon ground black pepper
  12. 1 pint grape tomatoes, halved
  13. 1 pound thick-sliced peppered bacon, cooked and crumbled
  1. In a medium saucepan, combine lima beans with enough water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 10 to 15 minutes or until beans are tender. Drain and set aside.
  2. In a Dutch oven, heat olive oil and butter over medium heat until butter melts. Add green onion and garlic; cook for 3 to 4 minutes, stirring frequently. Add corn, zucchini, lima beans, cream, thyme, salt, and pepper; cook for 20 minutes, stirring occasionally. Add tomatoes, cook for 1 to 2 minutes, just until tomatoes are heated through. Top with crumbled bacon.
Southern Lady Magazine