Ingredients for Baby Lima Beans And Corn In Chive Cream
- 4 slices bacon
- 1/2 medium yellow onion, chopped
- 1/2 bell pepper (any color), chopped
- 1 cup frozen baby lima beans
- 1 cup frozen corn kernels
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh chives
- Fresh Parsley (not used in recipe)
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How to Make Baby Lima Beans And Corn In Chive Cream
- Cook 4 slices bacon in a 10-inch nonstick skillet over medium heat, stirring occasionally, until crisp (about 6-8 minutes).
- Transfer bacon with a slotted spoon to paper towels to drain. Reserve 2 tablespoons bacon grease in the skillet.
- Add 1/2 medium yellow onion, chopped, and 1/2 bell pepper (any color), chopped, to the skillet. Cook over medium heat, stirring frequently, until softened (5-6 minutes).
- Stir in 1 cup baby lima beans, 1 cup frozen corn, 1/2 cup water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, cover, and cook until vegetables are tender (about 8 minutes).
- Increase heat to high. Stir in 1/2 cup heavy cream. Boil uncovered until the sauce has reduced by half (7-10 minutes).
- Stir in 2 tablespoons chopped fresh chives and additional salt and pepper to taste.
- Serve immediately, sprinkled with the reserved crispy bacon.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
5g
Fat
34g
Carbs
8g
