Succotash is one of the Dad-man’s favorite sides for thanksgiving, or really any time of year. This adapted recipe from an old church community cookbook has become his favorite for Thanksgiving. The addition of the onion, tomato and roasted peppers adds just enough flavor to make you go “hmm” without taking away the flavor of the corn and lima beans.
Farmhouse Succotash
Ingredients
- 1 bag frozen corn, thawed 10 oz
- 1 bag frozen lima beans, thawed 10 oz
- 1 tablespoon jarred roasted red pepper, diced
- 1 T jarred sun dried tomatoes in oil, diced
- 1/4 c chopped onion
- 1/2 stick Butter
- Salt & pepper to taste
Instructions
- Melt 2 tablespoons of butter in the bottom of your skillet, saute onions until golden brown.
- Add corn, roasted pepper, sun dried tomatoes and lima beans into the pan on medium heat. Heat veggies through; add butter and melt butter to coat veggies.
- Season with salt and pepper. Serve hot.
