Before I came across the recipe several years ago, I didn't have a clue as to what succotash really was. The only reference I had for it was hearing Sylvester the cat exclaim, "Suffering Succotash" on a regular basis while watching Looney Tunes, and the way he said it didn't make it sound all that appealing.
I love Lima beans and nobody could cook them like my Grannie. When she passed away 6 years ago I actually mourned the fact that I would never have such great tasting Lima beans again. I can't cook 'em like her and don't know what her secret was, but once or twice a year I break out this recipe for family holiday feasts so I can at least enjoy Lima beans for a day or two. Balancing Beauty and Bedlam is looking for Easter meal traditions for this week's Tasty Tuesday so here's my contribution:
5 bacon slices
2 green onions, chopped
4 cups corn
3 cups Lima beans
3/4 cup chicken broth
1 pint grape tomatoes, halved
2 tsp. chopped, fresh basil or 3/4 tsp. dried basil
1/2 tsp. Tony's (or you can use 1/2 tsp. each of salt and pepper)
Cook bacon in large skillet, drain, & reserve 3 Tbsp. of drippings. Saute onion in drippings for 2 minutes. Stir in veggies and broth. Cook uncovered for 15 minutes. Stir in crumbled bacon, tomatoes, basil, and seasoning. Cook an additional 1-2 minutes. Makes 10 servings.
Disclaimer: I serve this dish every year at Thanksgiving, but have never actually made it for Easter. For Easter, we make...reservations.
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