This old-fashioned Southern succotash is rich, smoky, buttery, and full of country flavor. Smoked ham hock seasons tender lima beans and sweet corn while fresh tomatoes and sautéed vegetables bring everything together for a comforting side dish or light main meal.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Servings6
Calories: 260kcal
Ingredients
1smoked ham hock
2cupslima beansfresh or frozen
2cupscorn
¼cupsweet onionchopped
½cupbell pepper (any color)chopped
2 to 3tablespoonsbutter
1 to 2clovesgarlicminced
½teaspoononion powder
½teaspoongarlic powder
1 to 2fresh tomatoesdiced
Black pepper/Saltto taste
Small pinch sugaroptional
Splash of creamoptional
Instructions
Place the smoked ham hock into a large pot and cover with water or light broth. Stir in the garlic and onion powder. .Bring to a gentle simmer and cook for about 60 minutes or until tender to build flavor.
Add the lima beans to the pot with the ham hock broth. Continue cooking until the beans are tender.
Stir the corn into the lima bean pot and cook for 5 to 7 minutes.
In a skillet, melt the butter over medium heat. Add the chopped onion and bell pepper and cook until softened and lightly sweetened. Stir in the garlic and onion powder during the last minute of cooking.
Add the sautéed onion and pepper mixture into the pot and stir well to combine.
Remove the ham hock from the pot. Pull off some of the meat and return it to the pot. Stir in the diced tomatoes and cook for 2 to 3 minutes.
Season with black pepper and a small pinch of sugar if desired. Add extra butter for richness if needed.
Optional Southern finish
For an extra creamy Southern-style finish, stir in a small splash of cream. Cover and let the succotash rest for 5 to 10 minutes before serving.
Notes
Frozen lima beans work perfectly in this recipe. Taste before adding salt since the smoked ham hock can already be salty. This dish thickens slightly as it sits. Great served alongside cornbread, pork chops, fried chicken, or barbecue.