MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Alice’s Succotash
| Alice's Succotash | Print |
Recipe By: Alice Morrow
Ingredients
- 2 shallots, minced
- 3 mini peppers, chopped
- 2 banana peppers, chopped
- 1 c. chopped onion mix
- 4 oz. pico de gallo sauce
- 1 link of Italian sausage, sliced thinly (or your favorite sausage, or ham or no meat)
- 1 lb. bag of frozen butter beans or lima beans
- 1 T. Balsamic vinegar
- 1 T. olive oil
- 1 can cream corn
- 1 can Mexi-Corn, drained
- Salt, black pepper, garlic powder
Instructions
- In black pot, add 1-2 T. olive oil.
- Heat oil and add shallots, peppers, onion mix, pico and sausage.
- Saute 5-8 minutes or until tender.
- Add butter beans, thawed or frozen. Add water to just cover the beans.
- Let it simmer over low heat until tender and most of liquid cooks out.
- Add the corn.
- Mix well and season with salt, black pepper, garlic powder.
- Let simmer over low heat until ready to serve.
Notes
*****If you have leftovers, freeze and you can use in soups, stews, etc.
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