Succotash Recipe
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Ingredients: |
Ingredients: 1-15oz can Butter Beans rinsed (reserve 4 tbsp liquid)
2 tsp Lemon Juice
3 tbsp Butter
1 small Onion finely chopped
½ Red Bell Pepper diced (cut into ¼ pieces)
2 Garlic Cloves, minced
4 ears Corn, cut from cob
2 tbsp minced Parsley
Salt and Pepper
Pinch Cayenne Pepper
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Directions: |
Directions:Stir reserved bean liquid and lemon juice together in a small bowl; set aside. Melt butter in a 12 inch skillet over medium-high heat. Add onion, bell pepper and ½ tsp salt and cook, stirring frequently, until softened. Add garlic and cayenne pepper and cook for about one minute. Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid and cook for one minute. Remove from heat, stir in parsley, and season with salt and pepper to taste. |
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Personal
Notes: |
Personal
Notes: Mom always made succotash for holiday dinners and I loved it. Of course, it was made with frozen homegrown corn and lima beans. To keep up the tradition, I have made succotash for my family just as mom made it. Basically, corn, lima beans, bacon grease, salt and pepper. Turns out I was the only one who enjoyed it. Recently, I found an updated recipe that puts a little spin on the traditional version. I tried it out on friends and they loved it. Hope you like it too.
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