SUCCOTASH

SERVES 4

In recent years, I have discovered that there are different types of succotash depending on which region of the country you are from. The Pennsylvania Dutch succotash that I know and love is always made with corn and lima beans. Sometimes they are just buttered, but most often a little milk or cream is added, as in this recipe.

INGREDIENTS

4 strips bacon, diced

1 small onion, finely chopped

1 10-oz. package frozen corn kernels

1 16-oz. package frozen lima beans

4 tbsp. unsalted butter

3/4 cup milk

Salt and pepper to taste

Fry bacon in large saucepan until crisp; drain thoroughly, reserving enough grease to sauté the onions. Sauté the onion until soft. Add the lima beans and water per package directions. Cook until slightly tender; add the corn and cook until beans are done. Thoroughly drain the water. Add the bacon bits and butter; combine until melted. Add the milk and stir throughly. Add salt and pepper to taste.

Note: The amounts given here may be altered in any way to serve more or less. The amount of milk used depends on how milky you prefer the dish.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.