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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
5 bacon slices, coarsely chopped |
2 shallots, chopped |
2 10-ounce packages frozen corn kernels, thawed |
2 10-ounce packages frozen large lima beans, thawed |
3/4 cup turkey stock or canned low-salt chicken broth |
2 teaspoons chopped fresh tarragon |
1 1-pint basket cherry tomatoes, halved |
Directions:
1. Cook bacon in large skillet over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons fat from skillet. Return skillet to medium heat. Add shallots; sauté 3 minutes. Stir in corn, lima beans, Turkey Stock and fresh tarragon. Cook uncovered until lima beans are tender and most of stock evaporates, stirring often, about 14 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Add bacon and tomatoes. Cook until heated through, about 2 minutes. Season with salt and pepper.
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