0 (0)

Category: Sides


Los Angeles Times

THE oldest dish on the Thanksgiving table is succotash, a Native American combination of corn and beans that is likely to have been served at the first Thanksgiving. Of all the holiday dishes, it speaks most directly of the harvest ... Read more

Total time: 30 minutes | Serves 2
  • Salt
  • 2 cups fresh or frozen baby lima beans
  • 2 cups half-and-half
  • 4 cups corn kernels, from about 6 to 8 ears
  • Pepper to taste
  • 8 strips bacon, fried brown and crisp, coarsely chopped

Step 1Bring 4 cups salted water to a boil in a medium pot. Add the lima beans and cook just until done, about 4 to 5 minutes.

Step 2Bring the half-and-half to a boil in a medium saucepan over medium heat. Add the corn and reduce the heat to medium-low. Cook, stirring occasionally, until just tender, about 3 to 4 minutes. Remove from the heat.

Step 3Drain the lima beans and add to the corn. Taste and season with salt and pepper. Place in a serving bowl and top with the bacon.

Each serving:
155 calories; 6 grams protein; 18 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 19 mg. cholesterol; 136 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Sorrel flan
Risotto With Asparagus
Crab Meat au Gratin