Hoosier Succotash
A simple summer side of sweet corn and lima beans simmered with butter and a touch of cream, drawing on Indiana's rich farmland harvest.
- 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
- 8
- carbs
- 24
- protein
- 6
- calories
- 180
Instructions
- 1
Boil a pot of salted water. Cook the lima beans until just tender, about 8 minutes, then drain.
- 2
Melt the butter in a saucepan over medium heat.
- 3
Add the corn and bell pepper, if using. Cook for 5 minutes until the corn is tender.
- 4
Stir in the cooked lima beans and cream.
- 5
Season with salt and pepper. Simmer for 3-4 minutes until slightly thickened.
- 6
Sprinkle fresh parsley on top and serve warm.
Chef's tips
Use fresh in-season corn and beans for the best flavor. Do not overcook the lima beans, or they will turn dry and crumbly.
Storage
Refrigerate in an airtight container up to 4 days.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of milk if needed.
Common mistakes to avoid
- •Overcooking the vegetables until they turn mushy.
- •Using too little butter, which takes away the rich flavor.
Serving suggestions
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