Southern Succotash Recipe

Southern succotash makes a delicious side dish recipe. Made with bacon, beans, corn, garlic, spices, this succotash recipe is full of flavor, too.

Succotash is a dish that always makes a welcome appearance on our table. Full of the delicious traditional vegetables of lima beans, corn, butter beans, I step it up even further by adding bacon, onion, garlic, and hominy for a recipe my family thoroughly enjoys.

My succotash recipe definitely elevates a standard weeknight meal with tons of creamy vegetables that my whole family loves.

Succotash has always been a summertime favorite with vegetables fresh from the garden or farmer’s market, but now I also enjoy making it with frozen, canned, or dried beans so that I can enjoy this favorite dish year round.

 

 

Here’s my Southern Succotash recipe.

Succotash Recipe

Southern succotash makes a delicious side dish recipe. Made with bacon, beans, corn, garlic, spices, this succotash recipe is full of flavor, too.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8
Author: Robyn Stone

Ingredients

  • 6 slices bacon diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 cups lima beans
  • 2 cups butterbeans
  • 3 ears corn
  • 2 tablespoons butter
  • 1/2 cup half-and-half
  • 1 10- ounce can hominy drained
  • 1/2 teaspoon dried thyme
  • salt
  • pepper

Instructions

  • Add diced bacon to a large skillet over medium-low heat. Cook until bacon has browned and add diced onion. Pour off all but 3 tablespoons of bacon drippings. Cook onion until tender, about 2-3 minutes, then stir in minced garlic, lima beans and butterbeans. Cook until tender, about 20 minutes.
  • Cut corn from ears of corn and scrape milk from the cobb into skillet with vegetables. Cook for about 10 more minutes until corn has become tender. Stir in butter, half-and-half, hominy, and add salt and pepper to taste.
  • Serve warm.

Notes

You may use canned or frozen vegetables in place of fresh. Reduce cooking time to accommodate.
Tried this recipe?Share a photo on Instagram and tag me with @addapinch and #addapinch!

 

When I make succotash, I always make a large skillet full of it just so I can have plenty of leftovers for the rest of the week. It is absolutely scrumptious!

15 comments on “Southern Succotash Recipe”

  1. This looks so bright and yummy Robyn!! Definitely adding it to my Must Make list!!

  2. This is true southern food! I’ve never had succotash but you make it look awfully appealing!

  3. I have never made Succotash, but I will now. You made it look absolutely beautiful and delicious.

  4. Okay, how many of you read this post like I did??

    Thufferin Thuccotath – said like Yosemite Sam

    Getting down to business, I gotta tell that this dish looks like something I could eat a lot of. Not only is it beautiful to look at but it’s full of really healthy veggies.

  5. Gosh diggidy dawg – that looks sooooo good, except for the hominy. My husband will love this so I’ll include the hominy for him! He says thank you very much!!

  6. Totally pinning this! It looks amazing, and I love succotash.

  7. love this recipe–must make it asap!

  8. Pingback: Quick Skillet Tilapia Recipe - Cooking | Add a Pinch | Robyn Stone

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