Ingredients
4
bacon slices, cut crosswise into 1/2-inch-wide pieces
1
green bell pepper, cut into1/2-inch dice
1
(10-oz) package frozen baby lima beans
1
(10-oz) package frozen corn kernels
2
tbsp chopped fresh chives
1
tbsp 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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