Southwestern Succotash

Posted by Annette Bellisari on

Southwestern Succotash

Serves 4-6

Ingredients

1 (16-ounce) bag of lima beans (can use butter beans) rinsed,

2 teaspoons of lemon juice

½ cup of Bellisari’s Barista Sauce

3 tablespoons of unsalted butter

1 small onion, finely chopped

½ red bell pepper cut into ¼ inch pieces

12 grape tomatoes cut in half

2 garlic cloves, minced

4 ears of corn, kernels cut from the cob (3 cups)

2 tablespoons diced cilantro

1 cup of cooked diced bacon

Salt and pepper

A pinch of cayenne pepper

Directions: Melt butter in nonstick skillet over medium high heat. Add onions, bell pepper, and ½ teaspoon of salt and cook-stirring frequently until soften and beginning to brown, approximately 5 minutes. Add garlic, and cayenne and cook for 1 minute. Reduce heat to medium and add corn and beans and stir until cooked about 5 minutes. Add lime juice, Barista sauce, tomatoes and bacon and stir for about two minutes. Turn off the heat and stir in cilantro and season with salt and pepper to taste.



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