April 18, 2018


The beans blend deliciously with golden corn and ready seasoned stewed tomatoes.

Frozen baby lima beans - 250 gms
Frozen whole kernel corn - 250 gms
Stewed tomatoes - 1 can (one pound)
Butter - 3 tbsp


  • Cook lima beans, following label directions; when almost tender, add corn; heat to boiling and simmer 2 minutes (if needed, add one or two tablespoons water to finish cooking but when done, water should be absorbed).
  • Stir in tomatoes, heat just until steaming hot; spoon succotash into serving dish and top each with a pat of butter.

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