Eastern Shore Succotash
Experience a taste of coastal tradition with Eastern Shore Succotash, a vibrant and hearty dish that brings together tender lima beans, sweet corn, and smoky bacon in a luxurious, creamy sauce. This Southern-inspired recipe is elevated with the aromatic flavors of garlic, thyme, and fresh parsley, while the addition of red bell peppers and onions adds a pop of color and subtle sweetness. Simmered in a rich broth and finished with a touch of heavy cream, this succotash is a comforting side dish that pairs beautifully with grilled seafood, roasted chicken, or as a satisfying standalone meal. Ready in just 45 minutes, it’s the perfect way to showcase fresh summer produce, yet versatile enough for year-round enjoyment. Perfect for those seeking comforting Southern recipes, soul food classics, or quick and delicious vegetable sides.
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Recipe Information
Ingredients
- 2 cups fresh lima beans
- 2 cups corn kernels (fresh or frozen)
- 4 slices bacon
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 2 minced garlic cloves
- 1 cup chicken or vegetable broth
- 2 tablespoons butter
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (for garnish)
Instructions
Prepare the ingredients by dicing the onion and bell pepper, mincing the garlic, and cutting the bacon into small pieces.
In a large skillet or cast-iron pan, cook the bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pan.
Add the diced onion and red bell pepper to the pan, cooking in the bacon fat for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the lima beans, corn, and chicken or vegetable broth to the pan. Stir to combine and bring the mixture to a simmer.
Cover the pan and reduce the heat to low. Cook for 15 minutes, stirring occasionally, until the lima beans are tender.
Stir in the butter, heavy cream, thyme leaves, salt, and black pepper. Cook uncovered for 5-7 minutes, allowing the sauce to thicken slightly.
Sprinkle the cooked bacon pieces over the succotash and stir gently to combine.
Remove from heat and garnish with chopped parsley before serving.
Serve warm as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 218 mg | 72% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 40.6 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3611 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
