SUFFERIN’ SUCCOTASH

8 Ingredients or less|Gluten-free|Pork|Sides

Ingredients

2 slices bacon

6 tablespoons butter

1 small onion, chopped

4 cups fresh steamed corn, sliced off the cob (about 6 cobs)

2 cups frozen baby lima beans, thawed

1 teaspoon salt

1 ½ teaspoons black pepper

1 cup light cream

2 cups cherry tomatoes, cut in half

Instructions

Cook the bacon in a large deep skillet until crispy. Remove and chop. Set aside.

Add the butter to the bacon drippings in the pan and cook the onion until soft, about 2 minutes. Add the corn, lima beans, salt, and pepper to the pan. Cook for 3-4 minutes, stirring frequently.

Add the cream and tomatoes. Bring to a boil. Reduce the heat to low and cook, stirring frequently, for 2 minutes.

Serve the succotash hot in bowls so you don’t lose any of that yummy milky broth. This is great as a side dish, but also delicious as a meal with crusty bread on the side.