How to Make Butterbean Succotash | Move over Green Lima Beans!

Forget the green and yellow of corn and lima beans in your succotash. My butterbean succotash is buttery, soft and flavorful.

I love succotash, but by the time you cook the lima beans to soft and tender, the corn and other ingredients are bland mush. Rather than using Lima Beans, I use Butterbeans, it is soft and buttery and it allows the freshness of corn to come through.

If you want to take it to the next flavor level, pour over my Hot Bacon Dressing:

=== 🍽🍸🥩 RECIPE ===
4 ears fresh corn (about 14 oz. cups or 410 g)
2 (15 ounce/439 g) cans butter beans
1 large onion, diced
4 ounces (120 g) salt pork cut into lardons
1 red bell pepper, diced
2-3 cloves garlic, minced
2 tablespoons olive oil
Salt & Pepper

To a large skillet over medium heat add the olive oil and the salt pork. Cook, stirring occasionally until browned and some of its fat has rendered. Add the onion and cook, stirring occasionally until onion is softened. Then add the corn, diced peppers and garlic. Cook until the vegetables start to get some color. Then add the beans and their juice, stir to combine.

Bring to a boil and then reduce to a simmer. Cook uncovered, stirring occasionally, until most of the liquid cooks off. Cut the heat, and tear a few tarragon leaves and add. Taste for seasoning and adjust with salt and pepper.

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On this channel we teach you all about celebrating. We share recipes for food, hors d’oeuvres, cocktails and entertaining tips too. We try to keep it as simple as possible, especially for those of you that say you can’t cook or entertain, because we know you really can!

=== 📑 CHAPTERS ===
00:00 About Today’s Episode
00:17 Butterbean Succotash
00:31 What is Succotash?
00:53 It starts with Salt Pork
02:04 Saute the Onions
02:30 Fresh Corn
03:18 Diced Red Peppers and Garlic
04:13 Adding the Butterbeans
05:14 Bring to a Boil and Simmer
05:49 Add Freshness with Taragon
06:45 Tasting and Recipe Recap
08:03 Social Media and Video Recommendations

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