Succotash is hearty enough to be a light entree or a side to fish, grilled pork chops and fried chicken.

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Name: Classic Summer Succotash
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American-South
Ingredients: 2 cups Fresh lima beans; 1/2 small Yellow onion; 4 fresh thyme sprigs; 1 garlic clove; 3 uncooked bacon slices; 1 medium Sweet onion chopped; 3 cups Fresh corn kernels (about six ears); 1 pint cherry tomatoes; 2 tablespoons Unsalted butter; 1 tablespoon Red wine vinegar; 1 1/2 tablespoons Fresh dill chopped; 1 1/2 tablespoons Fresh chives chopped

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INGREDIENTS

2 cups Fresh lima beans
1/2 small Yellow onion
4 fresh thyme sprigs
1 garlic clove
3 uncooked bacon slices
1 medium Sweet onion ; chopped
3 cups Fresh corn kernels ; (about six ears)
1 pint cherry tomatoes
2 tablespoons Unsalted butter
1 tablespoon Red wine vinegar
1 1/2 tablespoons Fresh dill ; chopped
1 1/2 tablespoons Fresh chives ; chopped

INSTRUCTIONS

2. Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 tablespoons of dripping in skillet. Drain bacon on paper towels and crumble.

3. Saute chopped sweet onion in hot drippings over medium-high heat 5 minutes. Stir in corn and cook, stirring often 6 minutes or until corn is tender. Stir in tomatoes, cooked lima beans and 3/4 cup of reserved cooking liquid; cook, stirring occasionally 5 minutes. Stir in butter and next 3 ingredients. Season with salt & pepper to taste. Sprinkle with crumbled bacon. Serve immediately.

NOTES

Frozen lima beans and corn can be substituted for fresh with a reduction in cooking times per package directions. Also Oscar Meyers Bacon Pieces can be substituted, but only if you have 2 tablespoons of bacon drippings to saute the sweet onion and corn. Fresh herbs make this succotash shine. Try basil or tarragon as alternatives.

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Classic Summer Succotash

2 cups Fresh lima beans
1/2 small Yellow onion
4 fresh thyme sprigs
1 garlic clove
3 uncooked bacon slices
1 medium Sweet onion chopped
3 cups Fresh corn kernels (about six ears)
1 pint cherry tomatoes
2 tablespoons Unsalted butter
1 tablespoon Red wine vinegar
1 1/2 tablespoons Fresh dill chopped
1 1/2 tablespoons Fresh chives chopped

1.  Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium and simmer, stirring occasionally, 20 minutes or until beans are tender.  Drain beans, reserving 3/4 cup cooking liquid.  Discard yellow onion, thyme and garlic.
2.  Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once.  Remove bacon, reserving 2 tablespoons of dripping in skillet.  Drain bacon on paper towels and crumble.
3.  Saute chopped sweet onion in hot drippings over medium-high heat 5 minutes.  Stir in corn and cook, stirring often 6 minutes or until corn is tender.  Stir in tomatoes, cooked lima beans and 3/4 cup of reserved cooking liquid; cook, stirring occasionally 5 minutes.  Stir in butter and next 3 ingredients.  Season with salt & pepper to taste.  Sprinkle with crumbled bacon.  Serve immediately.

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Nutrition

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Serving Size: 1 Serving (245g)
Recipe Makes: 6 Servings

Calories: 187
Calories from Fat: 48 (26%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.8g
Cholesterol 10.2mg		3 %
Sodium 23.2mg		1 %
Potassium 650.5mg		17 %
Total Carbohydrate 31.7g		9 %
	Dietary Fiber 6g	24 %
	Sugars, other 25.6g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 187

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