Sufferin' Succotash

So Urban commanded we all contribute a Thanksgiving post, and who am I to not comply? I was designated to bring a corn dish to the Brune family feast, so I went with a nutritious and delicious Succotash. Pretty straight forward dish, everyone seemed to like it. I’ve posted a “Chili-Lime” version before, and since I forgot to snap a pic of this batch, you can check it out here.

Makes 10 servings…

Ingredients
1 small onion (Diced)
½ Green Bell pepper (Diced)
½ Red Bell Pepper (Diced)
2 Cloves Garlic (Minced)
1 Bag frozen lima beans
1 ½ Bags of frozen Corn
4 Tbls Butter
1 tbls flour
½ Cup Chicken Stock
¼ chopped parsley
Salt
Pepper

Procedure

1. Grab ya a large skillet, melt the butter, and sauté together the onion and bell pepper, season with salt and pepper- about 5 minutes.
2. Add the garlic and cook 30 secs, then add the lima beans and corn, stir well to combine.
3. Sprinkle the mixture with flour and continue to cook for 1 minute.
4. Add chicken stock, simmer for 10 minutes.
5. Add chopped parsley and check seasoning.
6. Serve and enjoy!