Dizzy Bat with Succotash
We be back from the islands, mon! I have serious case of dizzy bat syndrome. Yes you heard that correctly. Remember in college? Beer olympics, ring a bell? It’s where you would chug a beer and then lean over a baseball bat and spin to see how long you could spin without showing your dinner. Dizzy bat, but I am not chugging beer. Apparently, my head is still on a sailboat but the rest of my body is not. Quite the conflict of interest.
I will fill you in on the islands, mon, at a later date. For now, I’m sharin’ some succotash. Succotash is known as a poor man’s meal that I revved up with a purple potato.
Succotash with Purple Potatoes
- 1 tablespoon of butter
- 2 tablespoons of chopped onion
- 1 purple potato, chopped into cubes
- Frozen lima beans
- Frozen corn
- Roma tomato, chopped
- 4 oz. heavy whipping cream
Heat butter in a medium pot. Saute onions and potatoes for about 7-9 minutes. Add lima beans and corn. Stir. Saute for another 10 minutes. Add the tomato and cream. Continue stirring until the cream thickens. Taste test the lima beans.