Delaware Lima Bean Succotash
A simple summer side of fresh lima beans and sweet corn simmered with butter, celebrating one of Delaware's important truck-farm crops alongside its famous corn.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 5
- carbs
- 28
- protein
- 7
- calories
- 180
Instructions
- 1
Heat olive oil in a saucepan over medium heat. Cook the onion until softened, about 4 minutes.
- 2
Add the lima beans and vegetable broth. Bring the liquid to a gentle simmer.
- 3
Cover the pan with a lid. Cook for 12-15 minutes until the beans are tender.
- 4
Add the corn kernels. Cook uncovered for another 5 minutes.
- 5
Season with salt and pepper to taste. Serve warm.
Chef's tips
Simmer the lima beans gently so they stay creamy instead of breaking apart.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
Reheat gently in a saucepan over low heat with a splash of water.
Common mistakes to avoid
- •Cooking the corn too long, which makes it mushy
- •Skipping enough seasoning, which leaves the dish bland
Serving suggestions
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