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Chadwick Boyd's Southerin’ Succotash

Serves: 4-6


3 tablespoons unsalted butter
1 medium Vidalia onion, finely chopped
2 cloves of garlic, minced
1 1/2 cups fresh or frozen lima beans
1 1/2 cups fresh or frozen butter beans
1 1/4 cup low-sodium chicken broth
3/4 cup cherry tomatoes sliced in half
1/4 cup chopped fresh herbs (chives, mint or basil), coarsely chopped
Sprigs for garnish
Kosher salt and cracked black pepper to taste


Heat a large skillet (cast iron preferred) on medium-high heat. Add the butter and let melt. Place the onion and garlic in the pan and cook until soft, about 5-7 minutes. Stir occasionally with a wooden spoon.

Add the beans and peas and toss to coat with the butter and onion mixture. Pour in the chicken broth and give it a good stir. Cover, turn the heat down to medium and let simmer until the beans are just tender. If fresh, 20-30 minutes. If frozen, 10-12 minutes.

Toss in the tomatoes and heat through 1-2 minutes. Season to taste with salt and pepper. Remove from the heat and stir in the fresh herbs.

Spoon onto a serving platter. Garnish with additional sprigs of herbs. Serve immediately.



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