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Easy Southern Succotash

Easy Southern Succotash

Course Main Course, Side Dish
Cuisine American
Keyword easy-southern-succotash
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Author Melissa Sperka


  • 1 16 oz bag frozen Lima beans
  • 6 slices bacon
  • 1 medium sweet Vidalia onion diced
  • 1/3 cup diced red bell pepper
  • 3 cups fresh or frozen corn thawed
  • 1 pint cherry tomatoes halved
  • 1 tbsp apple cider vinegar
  • 1 tsp chopped fresh tarragon
  • 1 tsp garlic salt More or less to taste
  • 1/2 tsp black pepper
  • 2 Tbsp butter
  • 2 Tbsp chopped fresh chives


  • Cook the Lima beans in salted water per the package directions. Drain and set aside. (Reserve 1 cup cooking liquid)
  • In a large skillet cook the bacon slices over medium-high until crisp. Remove to paper towels to drain then chop. Reserve 3 Tbsp drippings freeze the rest.
  • In the drippings, cook the onion and red pepper over medium-high for 2 minutes or until translucent and beginning to brown.
  • To the skillet, add the Lima beans, corn, cherry tomatoes, vinegar, tarragon, garlic salt, black pepper, and reserved cooking liquid. Simmer over medium heat for 5 minutes or until the corn is tender.
  • Add butter and stir until melted.
  • Mix-in chopped bacon and chives, serve immediately.