Tuesday, July 26, 2011

Summer Succotash

3 Tablespoons bacon fat
1 cup frozen lima beans, thawed and drained
1 can whole kernel corn, drained
1 medium onion, chopped
3 Tablespoons pimientos, drained
3 large cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat bacon fat in cast iron or non-stick skillet. Add lima beans, corn and onion, cook over med-high heat until onions become opaque. Stir in remaining ingredients and cook, stirring occasionally until all liquid is gone.

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