Succotash

By spend with pennies

Ingredients

2 slices bacon
2 tablespoons salted butter
½ small onion (diced)
½ red bell pepper (diced)
1 clove garlic (minced)
12 ounces frozen lima beans
10 ounces frozen corn kernels
1 teaspoon salt (more to taste)
¼ teaspoon black pepper
2 cups cherry tomatoes (halved)
2 tablespoons chopped fresh parsley

Prep Time10mins
Cook Time22mins
Servings6

Instructions

Bring a medium saucepan of water to a boil. Add the lima beans and simmer uncovered for 8 to 10 minutes. Drain well reserving ¼ cup of the cooking liquid.

Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Transfer to a paper towel lined plate reserving 1 tablespoon of bacon fat in the skillet.

Add the butter, onion, and bell pepper to the skillet, cooking until the onion is tender, about 4 minutes.

Add the garlic and cook for 1 minute more. Stir in the corn, drained lima beans, reserved liquid, salt, and black pepper. Cook for 2 to 3 minutes.

Remove from the heat and crumble the bacon into the skillet and add the cherry tomatoes and parsley.