Summertime Succotash
Ingredients
- 10 slices bacon, chopped
- 3 cups lima beans
- 2 cups field peas
- 2 cups (1-inch-pieces) green beans
- ¼ cup butter
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 4 cups corn kernels (about 6 ears)
- 2 cups heavy cream
- 2 Tbsp chopped fresh thyme
- 1 tsp sugar
- 2 pints multicolored grape tomatoes, halved
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels. (Reserve 4 Tbsp drippings for Buttermilk Cornbread recipe).
- Bring lima beans, field peas, green beans, and water to cover to a boil in a large saucepan over medium-high heat. Reduce heat, and simmer 15 minutes. Drain, and set aside.
- Melt butter in a large Dutch oven or skillet over medium heat; add onion and garlic, and cook 4 minutes. Stir in cooked bean mixture, corn, cream, thyme, and sugar.
- Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally until thickened.
- Remove from heat; stir in tomatoes and salt and pepper to taste. Sprinkle with bacon.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
571
|
571
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 16 | 16 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 437 | 437 |
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