Ingredients
5
bacon slices, coarsely 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
tsp 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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