Creamed Succotash

Varies - depending on how much you want to make:

1/2 to 1 full can of Creamed Corn
1/4 bag to 1/2 bag of dried or frozen Lima (Butter) Beans (You can use canned, drain it.)
1 small Onion, diced
1 to 2 Garlic Cloves, diced
1/2 Bell Pepper, diced
1/2 teaspoon Paprika
1/2 teaspoon Sage
Salt/Pepper to taste
2 to 3 tablespoons Butter

Make lima beans according to package direction if using dried or frozen. When beans are done drain them and sit aside.

In a saucepan, melt butter and sautee onion, garlic and bell pepper for 1 to 2 minutes. Add in creamed corn, lima beans, paprika, sage, salt and pepper. Mix and simmer on med-low heat for 20 to 30 minutes. *Add more butter if too dry for you liking.

Serve warm.

Variations: Add in some diced tomatoes, potatoes, squash, okra, turnips, corned beef or salted pork. You can use kidney or other shelled beans in place of lima (butter) beans.

 *Super way to use up leftovers. You can use leftover beans and corn mixed together with butter added to make this dish without really doing anything extra. I had some leftover creamed styled corn to use up so I decided to make succotash.