It's funny how taste changes with age. I used to hate succotash when I was in boarding school and they used to serve it at least once a week, or so it felt. Now, all of a sudden, I love it. The traditional recipe, that is, if you are Southern, has heavy cream added towards the end. I frankly don't think it needs it so I have omitted it. To be frank, more often than not, I just cook the lima beans and corn together in water and add a little butter at the end. I only gild the lily if guests are involved.
1 tablespoon butter
1/2 cup chopped red pepper
2 cups frozen or canned corn, drained
2 cups frozen lima beans
1/4 cup water
2 tablespoons butter
Salt and pepper
2 slices of Bacon (optional)
Cook bacon in moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste. Garnish with crisp bacon.