Summer Succotash - cooking recipe

Ingredients

1 1/2 c. fresh corn, cut from cob
1 (10 oz.) pkg. frozen lima beans
4 slices bacon
1 medium onion, chopped
1 Tbsp. all-purpose flour
1 (16 oz.) can tomatoes, undrained

Preparation

Cook corn and lima beans in a small amount of boiling water for 12 minutes or until tender; drain and set aside.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet.
Crumble bacon and set aside.
Saute chopped onion in bacon drippings until onion is tender; remove onion and set aside. Add flour to bacon drippings, stirring until smooth.
Cook 1 minute, stirring constantly.
Add tomatoes and rest of ingredients.
Heat through.