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
