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Enjoy this recipe from Farmhouse Kitchen.
Submitted by: Vickie from
1/4 lb. bacon, chopped
1 onion, diced
10-oz. pkg. frozen lima beans
1/2 c. water
salt and pepper to taste
10-oz. pkg. frozen corn
1/2 c. whipping cream
1-1/2 t. fresh thyme, minced
Garnish: 2 t. fresh chives, snipped
In a Dutch oven over medium-high heat, cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in Dutch oven. Add onion; sauté until tender, about 5 minutes. Add beans, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in corn, cream and thyme; return to a simmer. Cook until
vegetables are tender, about 5 minutes. Toss with reserved bacon and chives before serving. Makes 6 servings. | |
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In a Dutch oven over medium-high heat, cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in Dutch oven. Add onion; sauté until tender, about 5 minutes. Add beans, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in corn, cream and thyme; return to a simmer. Cook until
vegetables are tender, about 5 minutes. Toss with reserved bacon and chives before serving. Makes 6 servings. |
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