Succotash with Bacon and Vinegar-from Southern Plate
4 slices of bacon
3 C frozen baby lima beans, thawed and patted dry
2 C frozen corn, thawed and patted dry
1 (4 oz) jar diced pimentos, drained
1 Tblsp dried parsley
3 Tblsp cider vinegar
1 tsp sugar
S&P to taste
- Cook bacon until crisp, set aside, cool and crumble. Reserve 2 Tblsp bacon fat in pan.
- Add lima beans and corn to skillet, cook until heated through, approx 5 minutes.
- Remove from heat, add everything except bacon, stir until the sugar is dissolved. Stir in bacon and serve.