Easy Creamy Succotash corn & lima beans Recipe

Introduction

Have you ever wondered if there’s a dish that perfectly encapsulates the bounty of a summer harvest while simultaneously hinting at the comforting warmth of autumn gatherings? A dish that’s both vibrant and hearty, traditional yet endlessly adaptable? If you’ve found yourself pondering these culinary questions, then get ready to discover the magic of **Succotash corn & lima beans**. This humble yet incredibly flavorful dish has graced tables for centuries, evolving from indigenous American origins to become a cherished staple, especially during festive seasons. But is it merely a simple side, or can it secretly be the star of your next family meal, perhaps even your **thanksgiving food** spread?

For generations, succotash has been a testament to resourceful and delicious cooking, pairing two of nature’s most abundant offerings: sweet corn and creamy lima beans. It’s a dish that speaks to heritage, offering a symphony of textures and subtle sweetness that is often overlooked in modern culinary conversations. Yet, it holds an undeniable charm, especially when you consider its versatility. Imagine a vibrant bowl of succotash, steaming gently, its colors popping against the backdrop of your carefully curated thanksgiving aesthetic. It’s more than just a vegetable medley; it’s a story, a tradition, and a celebration of simple, wholesome ingredients.

My personal journey with Succotash corn & lima beans began much like many home cooks—a somewhat skeptical encounter that quickly blossomed into deep affection. I remember a particularly bustling thanksgiving dinner where my aunt, with her characteristic twinkle in her eye, served a vibrant succotash alongside the usual suspects. I, like many others, was initially drawn to the roasted turkey and the mashed potatoes, but a single spoonful of her perfectly balanced succotash transformed my perspective. The crisp sweetness of the corn, the tender creaminess of the lima beans, and the subtle savory notes woven throughout – it was an unexpected revelation. Since then, I’ve been on a mission to perfect my own succotash, turning it into a dish that not only complements a grand feast but can also stand proudly on its own. This isn’t just another recipe; it’s an invitation to rediscover a classic, to infuse your holiday meals with a touch of comforting elegance, perfect for any thanksgiving entertaining ideas.

Why You’ll Love This Succotash corn & lima beans

This isn’t just any side dish; it’s a culinary hug in a bowl, designed to bring both comfort and a touch of sophistication to your table. If you’re looking for a standout among your **thanksgiving sides**, this **Succotash corn & lima beans** recipe is precisely what you need. It defies its humble origins to deliver a truly memorable experience.

Here’s why this particular Succotash corn & lima beans recipe will become an instant favorite in your kitchen:

• Effortlessly Delicious: Despite its rich flavor profile, this succotash is surprisingly easy to prepare. No complicated techniques or obscure ingredients, just straightforward steps that yield spectacular results. It’s the kind of dish that makes you look like a seasoned chef without hours of effort, perfect for when you’re juggling multiple thanksgiving dishes.
• Vibrant and Visually Stunning: The natural colors of sweet corn, vibrant lima beans, and often a touch of red bell pepper make this dish a feast for the eyes. It adds a beautiful pop of color to any plate, especially when served alongside richer, more monochrome thanksgiving recipes side dishes. Imagine this bright medley next to your golden turkey – pure aesthetic bliss!
• A Crowd-Pleasing Classic: Even the most discerning eaters often find themselves reaching for seconds of this succotash. The balance of sweet and savory, combined with varying textures, makes it incredibly appealing to a wide range of palates, from little ones to seasoned foodies. It’s a guaranteed hit on any thanksgiving menu.
• Nutrient-Packed Goodness: Loaded with fiber, vitamins, and minerals from the corn and lima beans, this dish isn’t just delicious; it’s also a wonderfully wholesome addition to your meal. It’s a great way to incorporate more vegetables, making it a stellar option for healthy thanksgiving recipes.
• Infinitely Adaptable: Whether you prefer a touch of spice, a richer creaminess, or a fresher, herb-forward version, this base recipe for Succotash corn & lima beans is incredibly versatile. You can easily adjust it to suit your taste preferences or dietary needs, making it a go-to for any occasion, from a casual weeknight dinner to a full-blown thanksgiving feast. It also holds up beautifully as a thanksgiving casserole option.

This isn’t merely a backdrop to your main course; it’s a dish with personality, depth, and universal appeal. It proves that simple ingredients, when treated with care, can truly shine, transforming your meal from ordinary to extraordinary.

Ingredients for Succotash corn & lima beans

Getting started with our delicious **Succotash corn & lima beans** recipe requires a few key ingredients. The beauty of this dish lies in the simplicity and freshness of its components, which come together to create a harmonious blend of flavors and textures.

Here’s what you’ll need:

• 2 tablespoons unsalted butter (or your preferred cooking oil for a dairy-free option)
• 1 medium yellow onion, finely diced
• 1 clove garlic, minced
• 1 cup fresh or frozen lima beans (if using frozen, do not thaw)
• 2 cups fresh or frozen corn kernels (if using frozen, do not thaw)
• 1 read bell pepper, diced (optional, enhances color and subtle sweetness)
• ½ cup chicken stock or vegetable broth
• ¼ cup heavy cream (optional, for added richness and creaminess)
• 2 tablespoons fresh parsley, chopped (for garnish and fresh flavor)
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional, for a hint of heat)

Substitutions & Variations:

• For the lima beans: If you can’t find lima beans, fresh or frozen edamame can be a delightful substitute, offering a similar texture and a slightly different, equally appealing flavor profile. You could also experiment with green peas for a quicker cooking time and milder taste.
• For the corn: While fresh corn on the cob provides the best flavor and texture, high-quality frozen corn is an excellent and convenient alternative. Avoid canned corn if possible, as it often lacks the vibrant sweetness we’re aiming for in this dish.
• Dairy-Free Option: Simply omit the butter and heavy cream. Use olive oil or avocado oil for sautéing and increase the vegetable broth slightly for moisture. The succotash will still be incredibly flavorful and satisfying, making it a great addition to your vegan thanksgiving recipes menu.
• Cream alternatives: For a non-dairy creamy texture, you can try a splash of unsweetened coconut milk (full-fat for richness, light for a lighter touch) or a swirl of cashew cream. This can really elevate your thanksgiving food ideas.
• Herbs: While parsley is a classic choice, fresh thyme, chives, or even a touch of sage can add wonderful aromatic complexity, especially if you’re aiming for a more autumnal thanksgiving meal.
• Bacon/Pancetta: For a smokier, more savory Succotash corn & lima beans, render a few strips of diced bacon or pancetta before adding the onion. You can then cook the vegetables in the rendered fat and crumble the crispy bacon back into the dish at the end. This is a fantastic way to introduce a richer depth, making it an ideal thanksgiving sides dishes option.
• Vegetable additions: Beyond the red bell pepper, consider adding a handful of chopped zucchini or yellow squash in the summer, or diced sweet potatoes in the fall for a heartier, more seasonal twist.

How to Make Succotash corn & lima beans

Step-by-Step Instructions

Creating this delightful **Succotash corn & lima beans** is a straightforward process that yields incredibly rewarding results. Follow these detailed steps to ensure your dish is perfectly balanced, flavorful, and a standout addition to any meal, especially your **thanksgiving menu ideas**.

1. Prepare Your Ingredients (Mise en Place): Before you even turn on the stove, ensure all your ingredients are prepped. Dice your yellow onion finely; this ensures it cooks evenly and blends seamlessly into the dish without being overly chunky. Mince your garlic – a good press will make this quicker. If using a red bell pepper, dice it similarly to the onion. Have your lima beans, corn kernels (fresh or frozen), chicken stock, heavy cream, and chopped parsley ready and measured out. This organized approach makes the cooking process smooth and enjoyable, especially during the hustle of preparing thanksgiving dinner ideas.

2. Sauté the Aromatics: Place a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the 2 tablespoons of unsalted butter and allow it to melt completely. Once the butter is shimmering, add the finely diced yellow onion to the skillet. Sauté the onion for 5-7 minutes, stirring occasionally, until it becomes translucent and soft. The goal here is to soften the onion and coax out its natural sweetness, forming a flavorful base for our succotash. Avoid browning the onion too much; we want it sweet, not caramelized.

3. Introduce the Garlic and Bell Pepper: Once the onion is soft, add the minced garlic and diced red bell pepper (if using). Cook for another 1-2 minutes, stirring constantly. Be careful not to burn the garlic, as burnt garlic can impart a bitter flavor. The bell pepper helps tenderize and its vibrant color adds to the visual appeal of your Succotash corn & lima beans.

4. Add the Beans and Corn: Now, it’s time for the stars of our show! Add the 1 cup of lima beans (no need to thaw if frozen) and 2 cups of corn kernels (again, no need to thaw if frozen) to the skillet. Stir everything together gently, ensuring the vegetables are well combined with the sautéed aromatics. Cook for 3-5 minutes, allowing the vegetables to slightly warm through. This step is crucial for incorporating their freshness and vibrancy, key for any thanksgiving food item.

5. Simmer with Stock: Pour in the ½ cup of chicken stock or vegetable broth. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let the vegetables cook for 8-10 minutes. This simmering period allows the lima beans to become tender and for all the flavors to meld beautifully. You want the Lima beans to be tender but not mushy. This creates a deeply flavorful base for our Succotash corn & lima beans, essential for a truly memorable thanksgiving menu.

6. Add Cream and Season: Once the lima beans are tender, remove the lid. If you’re opting for a creamier succotash, stir in the ¼ cup of heavy cream. Allow the mixture to simmer gently for another 2-3 minutes, uncovered, letting the cream slightly reduce and thicken, coating the vegetables beautifully. This step adds a luxurious texture and richness. If you’re not using cream, simply proceed to seasoning after the beans are tender.

7. Final Seasoning and Garnish: Season the Succotash corn & lima beans generously with salt and freshly ground black pepper to taste. If you enjoy a little kick, now is the time to add a pinch of red pepper flakes. Taste and adjust seasonings as needed. Finally, stir in the 2 tablespoons of fresh chopped parsley just before serving. The fresh parsley adds a bright, herbaceous note and a pop of color, making the dish even more appealing.

8. Serve Immediately: Transfer your perfectly prepared Succotash corn & lima beans to a serving dish and serve hot. It’s comforting and fresh, making it an ideal companion to your thanksgiving dinner or any fall celebration.

Enjoy the vibrant flavors and comforting textures of this classic side dish!

Pro Tips & Variations

Elevating your **Succotash corn & lima beans** from simply good to truly exceptional often comes down to a few clever tricks and thoughtful variations. Here are some professional tips and exciting ways to customize this classic dish, making it perfect for your **thanksgiving spread** or any special occasion.

Pro Tips for Perfect Succotash:

• Don’t Overcook the Lima Beans: This is crucial. Overcooked lima beans can become mushy and lose their distinct texture, which is a key component of a great succotash. Keep a close eye on them during the simmering stage, testing occasionally for tenderness. They should be soft but still hold their shape. This attention to detail is what makes a side dish like this shine on your thanksgiving food table.
• Balance Sweet and Savory: Good succotash is a dance between the inherent sweetness of the corn and the savory notes from the butter, onion, and broth. Taste as you go! If it feels too sweet, a pinch more salt or a dash of black pepper can help. If it needs a little lift, a tiny squeeze of lemon juice at the end can brighten all the flavors without making it tart. This balance is key to a truly memorable thanksgiving meal ideas.
• Fresh Herbs are a Must: While dried herbs can work in a pinch, fresh herbs, especially parsley, bring a vibrant, earthy freshness that truly elevates the dish. Stir them in at the very end to preserve their bright color and delicate flavor. Consider a mix of parsley and chives for an extra layer of complexity, making your thanksgiving menu stand out.
• Use High-Quality Ingredients: Because Succotash corn & lima beans relies on so few ingredients, the quality of each really matters. Seek out fresh, sweet corn when in season (you can even cut it right from the cob for maximum freshness!). High-quality frozen lima beans are often superior to canned. Good butter also makes a noticeable difference.

Exciting Variations:

• Smoky & Savory Succotash: To add a rich, smoky depth that’s perfect for a non traditional thanksgiving dinner, render 2-3 slices of diced bacon or pancetta in the skillet before adding the butter and onion. Cook the onion and other vegetables in the rendered fat. Crumble the crispy bacon back into the succotash just before serving. This infuses the entire dish with an incredible umami flavor profile that pairs beautifully with the sweet corn.
• Creamy & Luxurious: For an extra decadent version, especially fitting for a holiday spread, increase the heavy cream to ½ cup. You could also stir in a tablespoon of cream cheese or mascarpone at the very end for an almost velvety texture. This makes it a fantastic candidate for a thanksgiving casserole style side.
• Spicy Kick: If you love a bit of heat, add ¼ to ½ teaspoon of red pepper flakes along with the garlic. For a truly fiery take, a finely diced jalapeño or serrano pepper can be sautéed with the onions. This adds an exciting contrast to the sweetness of the corn and can wake up any thanksgiving sides dishes.
• Herby Freshness: Beyond parsley, experiment with other fresh herbs. Fresh thyme, finely chopped rosemary, or even a hint of sage can impart a more autumnal, savory character that works wonderfully, especially when serving as a thanksgiving side dish.
• Roasted Vegetable Twist: For an added layer of flavor and texture, consider roasting a handful of cherry tomatoes or small diced butternut squash until tender and slightly caramelized. Stir these in with the succotash just before the final seasoning. The roasted elements add depth and a different kind of sweetness, making your thanksgiving food ideas even more dynamic.

Serving Suggestions

This versatile **Succotash corn & lima beans** dish is a true chameleon on the plate, capable of complementing a wide range of entrees and becoming a star in its own right. Its vibrant colors and balanced flavors make it an ideal companion for many meals, particularly those festive ones like **thanksgiving dinner**.

Here are some inspired serving suggestions to help you integrate it seamlessly into your next meal:

• The Ultimate Thanksgiving Side: This is where Succotash corn & lima beans truly shines! It’s a fantastic alternative or addition to traditional green bean casseroles and mashed potatoes. Its bright flavors and medley of textures provide a wonderful contrast to richer holiday fare like roast turkey or ham. Serve it alongside your thanksgiving turkey, a glorious thanksgiving stuffing, and a tangy cranberry sauce for a beautifully balanced thanksgiving spread. The colors alone make it a visual delight for your thanksgiving dinner table.
• Hearty Weeknight Meal Pairing: Don’t reserve succotash just for holidays! It makes an excellent, wholesome side for simple weeknight proteins. Imagine it alongside grilled chicken, pan-seared pork chops, or even a flaky white fish like cod or halibut. The freshness of the succotash lightens up any heavier main course beautifully, making it an easy way to elevate your everyday vegetables & casseroles thanksgiving recipes.
• As a Vegetarian Main: For a lighter meal, especially on a warm evening, serve a generous portion of Succotash corn & lima beans as a main course. You can bulk it up by stirring in some cooked quinoa, farro, or even some roasted chickpeas for added protein and substance. A sprinkle of crumbled feta or goat cheese, or a dollop of fresh ricotta, adds a creamy, tangy finish that’s utterly delicious. This makes for a delightful vegan thanksgiving option with a few tweaks.
• Brunch or Breakfast Bowl: Repurpose leftover succotash by serving it alongside scrambled eggs, poached eggs, or even as a base for a breakfast grain bowl. The sweetness of the corn and the creaminess of the lima beans pair wonderfully with eggs, offering a fresh alternative to standard breakfast potatoes. Consider it for a unique thanksgiving breakfast offering.
• Part of a Salad Bowl: Let cooled Succotash corn & lima beans become a delicious component in a larger salad. Combine it with mixed greens, cherry tomatoes, avocado, and a light vinaigrette for a lunch that’s both satisfying and bursting with flavor. It adds texture and substance, transforming a simple salad into a full thanksgiving salad.
• Layered in a Grain Bowl: Create an aesthetically pleasing and nutritious meal by layering a base of brown rice, quinoa, or farro with a generous helping of succotash. Top with grilled Halloumi, a fried egg, or even some leftover shredded turkey for a complete and satisfying meal.

No matter how you choose to serve it, Succotash corn & lima beans brings a delightful combination of comfort, color, and exquisite taste to your table.

Storage & Reheating

Proper storage and reheating are key to enjoying your delicious **Succotash corn & lima beans** beyond its initial serving. This allows you to savor its flavors for days, making it perfect for meal prep or enjoying leftovers from your **thanksgiving feast**.

Storing Your Succotash:

• Refrigeration: Once your Succotash corn & lima beans has cooled to room temperature (within 2 hours of cooking), transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to prevent any absorption of refrigerator odors and to maintain freshness. This is especially useful if prepared as one of your thanksgiving food ideas in advance.
• Freezing: For longer storage, succotash freezes surprisingly well, especially if it’s not overly creamy. If you made a very creamy version, some separation might occur upon thawing, but it will still be delicious. Allow the succotash to cool completely. Transfer it to freezer-safe airtight containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. Label with the date for easy tracking. This is a great tip for extending the life of your thanksgiving meal leftovers.

Reheating Your Succotash:

• From Refrigerator (Stovetop Method – Recommended): This method is generally the best for maintaining texture and flavor.
  1. Transfer the desired amount of succotash to a skillet.
  2. Add a splash of water, vegetable broth, or even a tiny knob of butter (about 1-2 tablespoons) to help rehydrate and prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until thoroughly warmed through. Be gentle to avoid mashing the lima beans. If it appears a little dry, add more liquid.
• From Refrigerator (Microwave Method): This is the quickest option for individual portions.
  1. Place the succotash in a microwave-safe dish.
  2. Add a tablespoon of water or broth.
  3. Cover loosely with a microwave-safe lid or damp paper towel.
  4. Heat on high for 1-2 minutes, stir, and then continue heating in 30-second intervals until hot. Stirring halfway through ensures even heating.
• From Freezer:
  1. Thawing: It’s best to thaw frozen succotash in the refrigerator overnight before reheating. This helps preserve the quality.
  2. Reheating (Thawed): Once thawed, reheat using either the stovetop or microwave method as described above. You might need to add a bit more liquid to restore the desired consistency.
  3. Reheating (From Frozen – Emergency Only): While not ideal for texture, you can reheat from frozen. Place frozen succotash in a skillet with a good splash of liquid, cover, and heat over low heat, stirring frequently, until thawed and heated through. This will take longer and the texture might be slightly softer.

When reheating, always taste and adjust seasonings if necessary, as flavors can sometimes mellow during storage. A sprinkle of fresh parsley or a dash more salt and pepper can bring it back to life, ensuring your Succotash corn & lima beans is just as delightful the second time around, perfect for enjoying those tasty thanksgiving food leftovers.

FAQ about Succotash corn & lima beans

Many home cooks have questions about this classic, flavorful dish, especially when planning for special occasions or seeking healthy **thanksgiving recipes**. Here are some common queries about **Succotash corn & lima beans**, along with clear, helpful answers to ensure your succotash is nothing short of perfect.

Q1: What exactly is succotash, and is it always served warm?
A1: Succotash is a traditional American dish primarily consisting of sweet corn and lima beans, often cooked with other vegetables like bell peppers or onions and typically seasoned with butter and herbs. Its origins are deeply rooted in Native American cuisine. While traditionally served warm, especially as a side to roasted meats or holiday meals like thanksgiving dinner, it can also be enjoyed at room temperature in salads or as part of a grain bowl. Some modern interpretations even feature it chilled.

Q2: Can I make succotash ahead of time for a holiday gathering like Thanksgiving?
A2: Absolutely! Succotash corn & lima beans is an excellent make-ahead dish, which is a huge advantage when preparing elaborate spreads like thanksgiving sides. You can prepare it up to 2-3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of broth or butter until warmed through. Adding fresh parsley after reheating will revive its vibrant flavor and appearance, making it perfect for your thanksgiving menu.

Q3: My family isn’t keen on lima beans. Can I substitute them with something else?
A3: Yes, you can! While lima beans are a quintessential component of classic succotash, you can certainly adapt the recipe to suit your taste. Excellent substitutes include fresh or frozen edamame (shelled), green peas, or even cannellini beans for a different texture. Each will alter the flavor slightly but still result in a delicious and satisfying vegetable medley. This flexibility makes it a great option for diverse thanksgiving food ideas.

Q4: How can I make my succotash more flavorful or unique for a special occasion?
A4: There are several ways to elevate your Succotash corn & lima beans!

• Add protein: Sauté diced bacon or pancetta before the onions, and stir the crispy bits back in at the end.
• Cheese: A sprinkle of freshly grated Parmesan or a crumble of goat cheese at the very end adds a lovely richness.
• Herbs: Experiment with fresh thyme, chives, or even a touch of sage alongside the parsley.
• Spice: A pinch of red pepper flakes or a finely diced jalapeño can add a delicious warmth.
• Roasting: For deeper flavor, consider gently roasting some small diced bell peppers or cherry tomatoes and stirring them in. These additions can transform it into a standout dish for your thanksgiving feast or any thanksgiving entertaining ideas.

Q5: Is Succotash corn & lima beans considered a healthy dish?
A5: Absolutely! When prepared with fresh ingredients and mindful of added fats, Succotash corn & lima beans is a very healthy dish. Both corn and lima beans are excellent sources of fiber, vitamins, and minerals. It’s naturally gluten-free and can easily be made vegetarian or vegan by using vegetable broth and olive oil instead of chicken stock and butter/cream. This makes it a fantastic addition to healthy thanksgiving recipes or any meal where you’re aiming for nutritious goodness.

Final Thoughts on Succotash corn & lima beans

As we wrap up our culinary journey with **Succotash corn & lima beans**, I hope you’ve discovered not just a recipe, but a rekindled appreciation for a timeless classic. This dish is far more than a simple combination of corn and lima beans; it’s a testament to the power of fresh, simple ingredients to create something truly extraordinary. Its versatility, vibrant appearance, and comforting flavors make it an indispensable addition to your recipe repertoire, whether you’re planning a grand **thanksgiving dinner** or simply seeking a wholesome, delicious side for a weeknight meal.

Imagine the delight on your family’s faces as they gather around your thanksgiving dinner table, and among the traditional staples, they find this bright, flavorful succotash. It’s a dish that effortlessly bridges the gap between old-world charm and modern palates, adapting beautifully to various dietary needs and flavor preferences. From its subtle sweetness to its satisfying textures, every spoonful tells a story of harvest and communal gathering, making it a perfect complement to all your thanksgiving food choices.

Don’t let the simplicity of Succotash corn & lima beans fool you; it holds a profound depth of flavor that can surprise and delight. It provides that essential pop of color and freshness that often balances out richer, heavier holiday fare, ensuring your thanksgiving menu is well-rounded and exciting. Plus, with the included tips and variations, you can truly make this recipe your own, infusing it with personal touches that reflect your culinary style.

I truly believe this Succotash corn & lima beans recipe will become a beloved staple in your home. It’s easy enough for beginners, yet sophisticated enough to impress seasoned foodies. So, go ahead, give it a try! Embrace the vibrant flavors and comforting warmth that this beautiful dish brings.

If you’ve enjoyed this recipe and found inspiration here, please consider sharing it with your friends and family! And for more delicious recipes, cooking tips, and holiday meal ideas, don’t forget to subscribe to our newsletter. We’re constantly cooking up new ways to make your kitchen adventures more exciting and delicious. We’d also love to hear about your experience! Leave a comment below and let us know how your succotash turned out, or share your favorite variations.

Happy cooking, and even happier eating!

Succotash corn & lima beans

katya bou

A vibrant and hearty traditional dish featuring sweet corn and creamy lima beans, perfect as a comforting side or a festive centerpiece, celebrating the bounty of summer and the warmth of autumn.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 180 kcal

Equipment

• Large skillet or Dutch oven

Ingredients

  

Base Ingredients

• 2 tablespoons unsalted butter or preferred cooking oil for dairy-free option
• 1 medium yellow onion finely diced
• 1 clove garlic minced
• 1 cup fresh or frozen lima beans do not thaw if using frozen
• 2 cups fresh or frozen corn kernels do not thaw if using frozen
• 1 red bell pepper diced, optional
• 1/2 cup chicken stock or vegetable broth
• 1/4 cup heavy cream optional, for added richness
• 2 tablespoons fresh parsley chopped, for garnish
• salt and freshly ground black pepper to taste
• pinch red pepper flakes optional, for a hint of heat

Instructions

 

• Prepare Your Ingredients (Mise en Place): Dice yellow onion finely, mince garlic, and dice red bell pepper if using. Have lima beans, corn kernels, stock, cream, and parsley measured and ready.
• Sauté Aromatics: Melt butter in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft.
• Add garlic and diced red bell pepper. Cook for 1-2 minutes, stirring constantly to avoid burning the garlic.
• Add the lima beans and corn kernels to the skillet. Stir gently and cook for 3-5 minutes to warm through.
• Pour in chicken stock or vegetable broth. Bring to a gentle simmer, reduce heat to low, cover, and simmer for 8-10 minutes until lima beans are tender but not mushy.
• If using, stir in heavy cream. Simmer uncovered for another 2-3 minutes, allowing the cream to thicken and coat the vegetables.
• Season with salt, pepper, and red pepper flakes if desired. Stir in chopped fresh parsley just before serving.
• Serve hot immediately as a colorful and flavorful side dish.

Notes

Versatile recipe with substitutions for dairy-free, protein additions like bacon, and herb variations. Perfect as a festive side or a vegetarian main.

Keyword Gluten-Free, Healthy, Holiday, Thanksgiving, Vegetarian