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Summer Succotash

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 2½ cups fresh lima beans
  
• 3 Tbsp olive oil
  
• 1 cup thinly sliced onions
  
• 2 cups fresh corn, cut from the cob
  
• 1 clove garlic, minced
  
• 12 ounces ripe cherry tomatoes, quartered
  
• 1 Tbsp chopped fresh basil
  
• 1 Tbsp chopped fresh thyme
  
• 1 tsp hot sauce
  
• ½ cup whipping cream
  
• ½ tsp salt
  
• ¼ tsp black pepper
  
• 8 ounces bacon, cooked and crumbled
  






Instructions



1. Cook the beans in boiling salted water approximately 10 minutes, or until tender. Drain and plunge into a bowl of ice water. After 4 minutes, drain and set aside.
   
   
2. In a large skillet, heat the oil over medium heat. When hot, add the onions. Cook 5 minutes and stir in the lima beans, corn, and garlic. Cook 2 minutes.
   
   
3. Stir in the tomatoes, basil, thyme, hot sauce, and whipping cream. Cook until the mixture is heated through. Season with the salt and pepper. Top with the crumbled bacon and serve.
   
   Makes 6 servings.