Summer Succotash

Ingredients

• 1 12 c fresh corn cut from cob
• 1 10 oz pkg frozen lima beans
• 4 slices bacon
• 1 medium onion chopped
• 1 Tbsp all-purpose flour
• 1 16 oz can tomatoes undrained

Directions

1. Cook corn and lima beans in a small amount of boiling water for 12 minutes or until tender drain and set aside
2. Cook bacon in a large skillet until crisp remove bacon reserving drippings in skillet
3. Crumble bacon and set aside
4. Saute chopped onion in bacon drippings until onion is tender remove onion and set aside Add flour to bacon drippings stirring until smooth
5. Cook 1 minute stirring constantly
6. Add tomatoes and rest of ingredients
7. Heat through