Ingredients
- 4 ounces thick sliced bacon, cut into 1/2-inch pieces
- 1 medium onion, cut into medium dice
- 1 (10 ounce) package frozen baby lima beans
- Salt and freshly ground black pepper, to taste
- 1 (10 ounce) package frozen sweet corn
- ½ cup heavy cream
- 1 ½ teaspoons minced fresh thyme leaves
- 2 teaspoons snipped fresh chives
Reasons You'll Love It
Kitchen Advice
- Use fresh thyme and chives for the best aroma and flavor.
- Stir the cream in gently to avoid curdling and keep the texture smooth.
Step 1
Fry the bacon in a Dutch oven over medium-high heat until it’s nice and crispy, which should take about 7 to 8 minutes. Once done, scoop it out with a slotted spoon and let it drain on some paper towels. Keep about 2 tablespoons of the bacon fat in the pot, then add the onions and cook them until they’re soft and fragrant, around 5 minutes.
Step 2
Toss in the lima beans along with half a cup of water, a pinch of salt, and some pepper. Bring everything to a boil, then lower the heat, cover the pot, and let it simmer until the beans are just starting to get tender, about 5 minutes. Stir in the corn, cream, and fresh thyme, then gently simmer again for another 5 minutes or so, until the veggies are fully cooked and the cream has thickened a bit.
Step 3
If you want, you can stop here and chill the succotash for up to two days. When you’re ready to eat, just mix the crispy bacon and chopped chives into the warm succotash and serve. It’s easy to double the recipe if you want to feed a crowd!
