Summer Succotash

Chef Linda

Yield: Serves 6 to 8

Ingredients

1 bag (1 lb.) frozen lima beans
1 bag (1 lb.) frozen whole kernel corn
4 Tablespoons unsalted butter
3 Tablespoons minced garlic
3 Tablespoons bacon bits
1 pkg. grape tomatoes, cleaned and cut in half
1 teaspoon granulated sugar
3 Tablespoons balsamic vinegar

Directions:

Cook lima beans and corn according to package directions - each cooked separately. Drain when done and set aside.

In a large skillet, melt the butter over medium heat. Add garlic and lightly saute about 3 minutes.

Add the beans, corn, bacon and tomato. Toss to coat and increase the heat to medium high. Cook about 3 minutes. Add the sugar and balsamic vinegar and cook until most of the liquid is gone.

Great with grilled meat!

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