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succotash recipe

Creamy Bacon Butter Bean Succotash

A creamy Southern succotash with butter beans, corn, and crispy bacon in a velvety sauce.
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Course: Side Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10 ounces baby lima beans frozen, butter beans
  • 16 ounces white shoepeg corn frozen
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1/2 to 1 teaspoon salt adjustable to taste
  • 1/2 teaspoon seasoned pepper
  • 1 1/4 cups milk
  • as needed bacon cooked and crumbled, for topping

Equipment

  • Food processor
  • Large saucepan
  • Whisk

Method
 

  1. Prepare baby lima beans according to package directions, then drain and set aside.
  2. Pulse frozen white shoepeg corn in a food processor 8-10 times for a rough chop.
  3. In a large saucepan, melt butter over medium heat. Whisk in flour until smooth to form a roux and cook for 1 minute.
  4. Stir in sugar, salt, and seasoned pepper. Gradually whisk in milk until smooth and slightly thickened.
  5. Add chopped corn and cook for 12-15 minutes, stirring often, until corn is tender and sauce is thick.
  6. Fold in cooked lima beans and stir to combine.
  7. Serve immediately, topped with crumbled cooked bacon.

Notes

Adjust salt to taste and cook extra bacon for topping, as it tends to disappear quickly.