This simple summer comfort food recipe will surprise you with different textures. Of course, any vegetable side dish cooked in bacon drippings is usually a winner, and this one is no exception. Since we are hominy lovers in my house, adding it to a classic succotash was a no-brainer for me.
1 (10-ounce) package frozen baby lima beans
4 slices bacon
1 cup chopped sweet onion
2 ears of corn, shucked
1 (16-ounce) can golden hominy, drained
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
Cook the lima beans in boiling water, according to the package directions, and then drain them. Place the bacon in a large skillet over medium-high heat, and cook it until crisp. Drain on paper towels, and let cool. Add the onions to the drippings in the skillet, and cook until they begin to soften, for 5 to 6 minutes. Add the corn, and cook for another 3 to 4 minutes. Add the lima beans, hominy, sugar, salt, and pepper, and stir until well combined. Crumble the bacon and add to the mixture. Continue cooking until all of the vegetables are heated through. Serve warm or at room temperature.
MAKES 6 TO 8 SERVINGS.