Big Daddy's     Cooking with Attitude

Thai Chile



Succotash (Lima Beans and Corn)

This really brings back memories from my childhood, when Mom would fix this for dinner and serve it over white rice.  My brother and I just loved it, in fact, we often made a meal on it all by itself.  We always thought Mom was being so sweet to fix it for us.  Little did we know how easy it was :)  You're certainly welcome to use fresh ingredients, although fresh green limas can be hard to find, but frozen works almost as well and is much more convenient.

1-10 ounce pkg your favorite frozen corn, thawed
1-10 ounce pkg your favorite frozen baby lima beans, thawed
½ cup    diced onion
½ cup    diced red bell pepper
4 strips    bacon, cut into ¼" pieces
1 tablespoon    unsalted butter
salt and pepper

Cook the bacon in a skillet, large enough to hold all of the ingredients, over medium heat until crisped.  Remove the bacon to paper towels to drain.

Add the butter to the bacon grease in the skillet and, when melted, add the onion and bell pepper.  Sauté the onions and pepper until softened, about 7-8 minutes, then add the lima beans and corn.

Continue to cook until the corn and lima beans are heated through then add the crisped bacon pieces.  Stir to combine everything together, adjust salt and pepper to taste and serve immediately.


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