Succotash Dee Dees Recipes

Steps:

• Place lima beans and 1 slice bacon in a medium saucepan; cover with water. Bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are just tender, 8 to 10 minutes. Drain the beans and set aside. Discard the bacon.
• Meanwhile, add the remaining bacon to a large cast-iron skillet over medium-high heat. Cook, turning occasionally, until crispy, about 8 minutes. Remove the bacon to a plate or bowl and set aside.
• Melt the butter in the skillet with the bacon fat. Add the onion and cook until softened, 2 to 3 minutes. Add the corn and the garlic and season with salt and pepper (about 1/2 teaspoon of each). Cook until the corn is just barely cooked, 3 to 4 minutes. Stir in the okra and cook until tender, another couple of minutes. Add the tomatoes and drained beans and continue to cook until the corn is tender, 2 to 3 minutes. Add the lemon juice, then taste for seasoning.
• Chop the reserved bacon and sprinkle on top along with the chopped parsley. Serve warm or at room temperature.

Steps:

• Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple teaspoons of water.) Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.
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Steps:

• 1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 3 tablespoons drippings in skillet.
• 2. Sauté green onions in hot drippings 2 minutes. Stir in corn, lima beans, and broth. Cook, uncovered, 15 minutes or until beans are just tender and most of broth evaporates, stirring often. Stir in bacon, tomatoes, basil, salt, and pepper. Cook 1 to 2 minutes or until thoroughly heated.

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.