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Narragansett Succotash

Country.Chef's picture
Ingredients
  Bacon slices 5
  Celery stalks 3 , cut into 1/4-inch-thick slices
  Onion 1 Medium, chopped
  Canned whole kernel corn 32 Ounce, drained (2 Cans Of 16 Ounce Each)
  Frozen lima beans 20 Ounce (2 Packages Of 10 Ounce Each)
  Chicken broth 1⁄2 Cup (8 tbs) (Canned / Old Fashioned)
  Salt 3⁄4 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Chopped fresh parsley 2 Tablespoon
Directions

1. In 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer to paper towels to drain; crumble.
2. Discard all but 2 tablespoons drippings from skillet. Add celery and onion; cook over medium heat, stirring occasionally, until vegetables are tender and golden, about 15 minutes. Stir in corn, frozen lima beans, broth, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer, until heated through, 5 to 10 minutes longer. Stir in parsley and sprinkle with bacon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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