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Thanksgiving Succotash

Thanksgiving succotash simmers lima beans and corn with onion, red bell pepper, thyme, and vegetable broth until tender. A splash of heavy cream makes this colorful skillet side lightly thickened and creamy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 yellow onion medium, finely diced
  • 1 red bell pepper medium, diced
  • 1 bag (16 oz) baby lima beans frozen
  • 1 bag (12 oz) corn kernels frozen
  • 0.5 cup vegetable broth
  • 1 tsp thyme leaves fresh
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.33 cup heavy cream

Equipment

  • 1 12-inch skillet

Method
 

  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the onion and cook for 4 minutes, stirring occasionally, until softened.
  3. Add the red bell pepper and cook for 3 minutes, stirring occasionally.
  4. Stir in the lima beans, corn, vegetable broth, thyme, salt, and black pepper.
  5. Cover and simmer over medium-low heat for 12 to 15 minutes, stirring once or twice, until the lima beans are tender.
  6. Stir in the heavy cream.
  7. Simmer uncovered for 2 to 3 minutes, until warmed through and lightly thickened.

Notes

For tender beans, check them near the start of the 12 to 15 minute simmer and avoid overcooking. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cream may separate. For a dairy-free variation, use plant-based butter and cream.