Cheesy Succotash

Advocate staff photo by HEATHER MCCLELLANDThe corn and lima beans in this succotash don't need to cook as long as other vegetables.

ADVOCATE-TESTED RECIPE

Cheesy Succotash

Serves 6 to 8. Recipe is by Julie Kay.

1 (16-oz.) pkg. frozen lima beans

3 ears fresh corn, kernels sliced off the cob

2 stalks celery, chopped

1 onion, chopped

1 green bell pepper, chopped

1 (15-oz.) can tomato sauce

1 (6-oz.) can tomato paste

½ cup water

1 tsp. black pepper

3/4 cup fiesta blend cheese

1. Put semithawed lima beans, corn, celery, onion and bell peppers into slow-cooker.

2. Pour in tomato sauce, paste and water over all. Add black pepper.

3. Cook on low 3 to 4 hours. Stir in cheese and serve.