Thuccotath! I Mean Spicey Christmas Delight

Whenever I hear the word, succotash, I think of Daffy Duck and his major lisp. Succotash turns into Thuccotath, or as Lil' Squirt repeats proudly, "Gagattth." I had leftover beans from our beans and rice meal last night so I did a search on Allrecipes.com for ones with kidney beans, red pepper, and peas and found this delicious meal. I call it Spicey Christmas Delight due to it's beautiful red and green coloring, but it's actually called Zesty Succotash.

Here is my own version of this recipe:

1 Tbsp butter

2/3 bag of frozen 3 pepper and onion blend (I picked through the bag to get more red peppers than anything)

1/2 bag of frozen peas

1/3 bag of frozen lima beans

1 can of corn

1 cup dried kidney beans, cooked and drained

1 tsp chili powder

1 tsp crushed red pepper

1/4 tsp salt

1/4 cup mild salsa

(in the future, I will also add fresh onions to the sautee at the beginning, it would have added so much more flavor)

Melt butter in large skillet on medium-high heat, add peppers and onions. Cook until thawed, add peas and lima beans. Continue cooking about 5 minutes then add corn and cooked kidney beans. Add chili powder, crushed red pepper, and salt. Continue cooking for another 5 minutes, or until all ingredients are cooked through. Serve alone as a side dish or with rice.

This is a very delicious yet cheap and nutritious meal! I decided to serve it as the main course on brown rice with cornbread since it is so filling. You should definitely try it!

Note: We use frozen and canned vegetables because we have found that it is cheaper and more convenient for this time in our lives. The more I experiment with cooking, the more I come to realize that fresh really is the best way to go but that will come at a later time. So for now, frozen it is!