Lima Bean Succotash

This was originally a Native American dish made with broth from fowl, venison, and other game instead of cream. It contributes to a high-fiber diet.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 cup frozen baby lima beans
  • 1½ cups frozen corn kernels
  • 1 Tbsp. butter
  • 1 tsp. fresh oregano, chopped
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 1 tomato, chopped


  • Heat a saucepan over medium heat. Add the lima beans and corn, bring to a simmer and turn the heat to low. Cover and cook for 10 minutes.
  • Stir in butter, oregano, salt, and pepper. Remove from heat toss with the tomato. Serve hot.