Instructions: Place lima beans in a medium-size saucepan with enough salted water to cover. Bring to a moderate simmer, cover and cook about 15 minutes until tender. Drain.

Meanwhile, in a large, heavy pot, fry bacon over moderate heat until crisp. Drain bacon on paper towels. Pour off all but about 3 tablespoons of bacon drippings. Add onions and stir until softened, about 2 minutes.

Add lima beans, corn, tomatoes with juices and half-and-half. Stir well and cook another 5 minutes. Season with salt, pepper and hot pepper sauce and cook, stirring, until mixture has thickened slightly. Transfer succotash to an earthenware tureen or deep serving dish and serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.