Begin by dicing one yellow onion into small pieces. Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the diced onion. Sauté for about 5 minutes until the onion becomes soft and translucent.

Next, add 1 cup of frozen lima beans and 1 cup of frozen sweet corn to the skillet with the softened onions. Pour in 1 cup of chicken broth, along with 1 teaspoon of dried thyme, a pinch of black pepper, and salt to taste. Stir everything together and increase the heat, bringing the mixture to a gentle simmer.

Allow the succotash to simmer uncovered for about 10 minutes, stirring occasionally. Ensure the lima beans are heated through and the corn is sweet and plump.

After simmering, dice one large tomato and gently stir it into the skillet. Continue to let the succotash simmer for an additional 5 minutes to soften the fresh tomato.

Taste your succotash and adjust the seasoning, adding more salt if needed. For a touch of creaminess, stir in the remaining 2 tablespoons of butter until melted completely.

Once fully prepared, spoon the warm succotash into serving dishes. Garnish with freshly chopped parsley and a sprinkle of black pepper.