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Summer Succotash

Ingredients
  Corn on the cob 1 1⁄2 Cup (24 tbs)
  Frozen lima beans 10 Ounce
  Bacon slices 4
  Onion 1 Medium, chopped
  All purpose flour 1 Tablespoon
  Canned tomatoes 16 Ounce (Undrained)
Directions

Cook corn and lima beans in a small amount of boiling water 12 minutes or until tender, drain and set aside.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet.
Crumble bacon, and set aside.
Saute chopped onion in bacon drippings until onion is tender; remove onion, and set aside.
Add flour to bacon drippings, stirring until smooth.
Cook 1 minute, stirring constantly.
Add tomatoes, corn and lima bean mixture, bacon, and onion.
Cook until heated.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Dish: 
Curry
Interest: 
Summer
Servings: 
6

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