Succotash

OK, I'm finally ready to shift my attention away from the devaluation of my sexual favors and focus on food, the Other Passion. Last night, the test kitchen was back in business with Balsamic Succotash.

I'm going to post this recipe as a tribute to 6-year-old Nathan, who climbed up in his chair, looked at it and said,"WHAT are THOSE?!"
"It's succotash! Corn and beans."
"I HATE succotash!"
Sara and I, together: "You've never HAD succotash!"

He snarfed it right down and asked for seconds.



Ingredients

2 T butter

1 C chopped onion

1 garlic clove, minced

2 C frozen corn kernels

1/2 C chopped red bell pepper

1 t dried basil (hey, if you have fresh basil this time if year, more power to you)

1 (10 oz.) pckg. frozen baby Lima beans

1/2 C chicken broth

1/2 t sugar

1/2 t salt

1/8 t black pepper

1 T balsamic vinegar

Directions

1. Melt butter in a lg., non-stick skillet over medium heat.

2. Add onion and garlic; cook 3 mins or until onion softens, stirring occasionally.

3. Add corn, bell pepper, basil and beans; cook four minutes, stirring occasionally.

4. Add broth, sugar, salt and black pepper; cook 7 minutes or until liquid almost evaporates.

5. Remove from heat and stir in vinegar.

6 servings.