Pimento Corn and Butter Beans
Ingredients:
2 slices bacon, diced
1 small onion, diced
2 cups frozen corn kernels
1 can Margaret Holmes butter beans
1 small green bell pepper, diced
1 (4 oz.) jar Dromedary diced pimentos
½ cup half and half cream
½ cup water
½ t. salt and freshly ground black pepper to taste
Texas Pete hot sauce (optional)
Recipe Instructions:
Cook bacon in heavy skillet over medium heat until crisp. Transfer bacon to paper towels to drain, leaving remainder of bacon fat in skillet. Cook onion in bacon fat until translucent, about 5 minutes. Increase heat to medium high, add corn, butter beans, green pepper, and pimento and cook to stir two minutes. Add cream, water, salt, and pepper, bring to a boil, then decrease heat to simmer and cook, stirring occasionally, 10 minutes or until vegetables are tender. Taste for seasoning and serve with hot sauce. Enjoy!
