Narraganset Succotash
Yields: 10 accompaniment servings

5 slices bacon
3 medium celery stalks, cut into 1/4-inch-thick slices
1 medium onion, diced
2 cans (15 1/4 to 16 ounces each) whole-kernel corn, drained
2 packages (10 ounces each) frozen Fordhook lima beans
1/2 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons chopped fresh parsley

In 12-inch skillet, cook bacon over medium-low heat until browned. Remove bacon to paper towels to drain; crumble. Discard all but 2 tablespoons bacon fat from skillet. Add celery and onion and cook over medium heat 15 minutes or until vegetables are tender and golden, stirring occasionally. Stir in corn, frozen lima beans, chicken broth, salt, and pepper; heat to boiling over high heat. Reduce heat to low; cover and simmer 5 to 10 minutes longer until mixture is heated through. Stir in chopped parsley and sprinkle with crumbled bacon to serve.

BUSY COOK'S TIP: Dice the celery and onion a day ahead; cover and refrigerate. The whole dish can be made up to 2 hours before serving.