Baby Lima Beans and Corn in Chive Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 30 min Ingredients:
4 bacon slices, cut crosswise into 1/2-inch-wide pieces |
1 medium onion, chopped |
1 green bell pepper, cut into1/2-inch dice |
1 (10-oz) package frozen baby lima beans |
1 (10-oz) package frozen corn kernels |
1 cup water |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup heavy cream |
2 tablespoons chopped fresh chives |
1 tablespoon chopped fresh parsley |
Directions:
1. Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.
2. Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.
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