| | Directions | 1. Cook lima beans as directed on package until tender. Drain and set aside.
2. Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender.
3. Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through.Test Kitchen Tip: For a creamier Succotash, add 1/2 cup heavy cream with the corn. |
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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1 package (10 ounces) frozen lima beans |
| - | | 2 tablespoons butter |
| - | | 1/2 cup chopped onion |
| - | | 1/2 cup diced red bell pepper |
| - | | 1 package (10 ounces) frozen corn, thawed |
| - | | 1 teaspoon McCormick® Paprika |
| - | | 1/2 teaspoon McCormick® Garlic Salt |
| - | | 1/2 teaspoon McCormick® Thyme Leaves |
| - | | 1/4 teaspoon McCormick® Black Pepper, Coarse Ground |
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| | Nutrition (per serving) | Calories: 140 Calories
Fat: 4 Grams
Protein: 4 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 22 Grams
Sodium: 275 Milligrams
Fiber: 4 Grams
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