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