Cooler Weather, Warmer Recipes

A tinge of fall is coming. Cooler weather, even cooler nights. Our huge Sycamores are beginning to change color ever so slowly. I can open the windows and enjoy the sounds of the crickets at night, and the birds chirping in the mornings when I wake up. Thank goodness because Fall is one of my favorite seasons. Long walks with the Big Golden, a warm cup of coffee on the back deck watching the leaves fall (and wondering how in heck we're going to get them all raked up). But cooler weather means warm recipes, comfort food, more filling food. And one of my favorite recipes is Succotash.

I remember the succotash of my northern upbringing...a frozen bag of corn and lima beans. Cooked for a long time with added margarine (heaven forbid nowadays!) along with salt and pepper...okay, but not really great. But it fed us along with Mom's meatloaf.

After living in different parts of the south throughout our travels (and being married to a Deep Southerner) I've come to see Succotash differently and deliciously. It's almost a soup, served in a bowl, and absolutely heaven with a buttered slice of good cornbread, or as we enjoyed this morning for breakfast (yup...I said breakfast) and an Apple and Cheddar muffin. Talk about good!

This doesn't take long to prepare at all. Figure about 20 minutes in chopping, stirring and sauteing before you settle the mess down to the hour of simmering on the stove. Plenty of time to sit and stitch until it's finished. Here's my recipe for a really good, satisfying Succotash that can be enjoyed for any meal:

Succotash                             Serves 6-8
4 slices good quality bacon, diced
1 medium onion, diced
1/2 medium green pepper, diced
2 tablespoons butter
1 16-ounce bag frozen baby lima beans
1/2 16-ounce bag frozen corn
1 14.5 ounce can Muir Glen organic fire roasted diced tomatoes
1 cup green beans, frozen or fresh
2 cups water (or more as needed)
1 skant tablespoon sugar
1/2 teaspoon sea salt
Freshly ground pepper to taste

In a large, heavy Dutch oven (preheated) saute bacon over medium heat, stirring occasionally, until cooked but not crisp. Drain off all but 1 tablespoon of bacon fat. Add butter, chopped onions and green pepper. Cook until onions are clear and beginning to turn golden. Add everything else, stir and simmer with lid on for about 45 minutes, checking occasionally. Add more water if needed and check seasoning, adjust if necessary. Remove lid and gently simmer for about 15 minutes more. Serve in bowls and enjoy!