Nana’s Succotash

Nana’s Succotash Ingredients

Nana/Mom, who would have been 82 this month, died early in the summer of 2012. We miss her terribly, especially during harvesting and canning season, but making dishes like this one keeps her memory close at hand, and makes the kitchen here at RavenOak smell just like hers at Brigadoon. ~  Glyn

Nana’s Succotash

kernels from 2 ears of corn
3 cups baby lima beans (fresh if you can, but frozen work just fine!)
1 large onion, diced
2 jalapenos, diced
4 roma tomatoes, chopped
4 oz smoked bacon, diced (omit for vegan or vegetarian)
salt and pepper

Lightly saute the bacon to render some fat. Add the onion and jalapeno pepppers and cook until the onions are translucent and the bacon lightly browned. Add the corn, beans, and tomatoes. Bring to a simmer and let cook gently about ten minutes. Season, cover, remove from heat. Let rest about an hour. Gently reheat before serving. This tastes even better if you chill it and wait till the second day to reheat and serve.

Thanks, Mom, We Love You!

This entry was posted by Glyn Ruppe-Melnyk.

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