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Four Seasons Beaumont Breeze February 2014 Pages

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10 FOUR SEASONS BREEZE | FEBRUARY 2014 | COMMUNItY NEWS Directions 1. Blanch off corn and lima beans by placing them in a medium saucepan of boiling salted water cooking over moderate heat, stirring occasionally, until just tender, about 5 minutes. In a sieve drain and rinse under cold running water to stop cooking. Set aside. 2. In skillet, cook chopped bacon over moderate heat until crisp. Add sweet peppers, onion and cook until tender and onion is semi-clear. Season to taste with salt and pepper. 3. Mix corn, lima beans and bacon/ vegetable mixture. Add sliced tomatoes and butter, and then cook in skillet until heated thoroughly. Chef 's Corner By Randy Balt succotash ingreDients 16 oz. frozen corn 16 oz. frozen baby lima beans 1 sweet onion, chopped 6 slices bacon, chopped 1½ cup sweet peppers, diced 16 cherry tomatoes, halved or quartered 2 Tbsp. butter Salt and freshly ground pepper, to taste This recipe was adapted from Brett's BBQ in Encinitas, CA. A family member introduced us to Brett's about six years ago. We've since eaten their food numerous times and always thoroughly enjoyed the taste. If you like succotash then you'll probably like this one. Prep Time: 10 min. • Cook Time: 20 min. Yield: 8 servings

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