Andouille Succotash

Succotash is the ultimate summer side. Traditionally, it is a mixture of corn, lima beans and tomatoes, but this version calls for andouille sausage (two-thumbs-up) and lime juice - totally transforms and recreates this dish into something amazing. I normally turn my nose up at anything with lima beans, but this dish is delish. Using the same pan that the sausage was cooked in really does magical things with the onions and tomatoes. If you can't find andouille, you can subsitute with kielbasa or any other sausage of your choice - I like to use the uncooked sausage that comes in a casing. It's a little more work to remove the casings, but it's totally worth it. I'd definitely recommend this succotash with something grilled - pork chops or a nice, fat fillet.

Andouille Succotash

Adapted from Fresh Easy Fast

• 2 tablespoons (1/4 stick) butter

• 1/4 cup minced onion

• 2 cups frozen baby lima beans, thawed

• 2 cups frozen sweet corn, thawed

• 6 ounces andouille sausage, casings removed

• 2 cups chopped fresh tomatoes (about 3)

• 2 tablespoons chopped fresh parsley

• 2 teaspoons fresh lime juice

Melt butter in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Add lima beans, corn, and sausage; season with salt and pepper. Sauté until vegetables are cooked through, about 8 minutes. Add tomatoes and cook 3 minutes longer. Mix in parsley and lime juice. Season to taste with salt and pepper and serve.

Mary Grace, smelling the succotash.

Oh, succotash is was introduced by the Native Americans. Thanks, guys.