==== Kirsten's non-suffering succotash ====

**Directions:**

Slice 2 slices of **bacon** and cook over med. heat until just crispy and fat is rendered. remove the bacon from the pan and set aside.

Meanwhile, par boil the beans - throw them into hot water, bring them back to boil for 5 minutes (or al dente, can be as much as 20 mins if the beans are older)

Add **beans** to the pan/skillet, a little **chopped red onion** doesn't hurt either...

Toss in fat, add **water or chicken broth** (or both) til beans are covered, and liberal amounts of **salt and pepper**. (If this is a main course succotash, I use broth and also add **up to 1/4 cup of cream**.)

Bring the beans to a boil, then simmer for 15 min, less if you pre-boiled the beans. 

While beans cook, strip the kernels off of **two ears of corn**. Add corn to beans and continue cooking.  Add **chopped green pepper (or red)**.

After five minutes, start checking beans occasionally for doneness. Depending on freshness, they should be al dente sometime between 25-30 minutes of total cooking time. 

Dress w a little bit of **sherry vinegar**, and a handful of **basil.**

Remove from heat. Stir in bacon and a handful of sliced cherry (or other small) tomatoes, and season to taste.  One can add ** a half pound of peeled, de-veined shrimp** too to make this a real main dish.