Ingredients
- 1 small onion
- 1 1/2 cups frozen lima beans
- 1 1/2 cups frozen corn kernels
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon dried dill
- Fresh parsley, optional for garnish
Preparation
Step 1
Finely chop onion and set aside. Bring 1/2 cup water to a boil in medium saucepan over high heat.
Add frozen lima beans and chopped onion to boiling water in saucepan; cover. Reduce heat to low. Simmer for about 8 minutes.
Stir frozen corn kernels into bean mixture in saucepan; cover. Bring to a boil and simmer until beans and corn are tender, about 5 minutes. Carefully drain bean mixture and discard cooking liquid.
Place salt, sugar and dill in small bowl; mix until well blended. Place bean mixture in medium serving bowl; gently stir in dill mixture until well blended. Garnish with fresh parsley, if desired.
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Grandma's Secret Trick:
Grandma told us that succotash dates back to the early American colonists, who planted corn and beans together. To use land efficiently, they trained the bean vines to grow up the cornstalks. To save time, Grandma cooked her corn and beans together.