Succotash

Ingredients

• 4 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 1 red bell pepper, diced
• 4 cups fresh or frozen corn kernels
• 2 cups fresh or frozen lima beans
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme

Before you cook

• Cut the corn off the cobs if using fresh, scraping the cobs with the back of the knife to get the milky liquid.
• Dice the onion and bell pepper.
• Chop the bacon into half-inch pieces.

Steps

1. Cook the bacon in a large skillet over medium heat for 7 minutes until crisp.
2. Lift the bacon onto a paper towel and pour off all but 2 tablespoons of the fat.
3. Add the butter to the skillet and let it melt.
4. Cook the onion and bell pepper for 6 minutes until they soften.
5. Add the lima beans and a splash of water, cover, and cook for 8 minutes until tender.
6. Stir in the corn and cook uncovered for 4 minutes.
7. Pour in the cream and simmer for 3 minutes until it thickens and coats the vegetables.
8. Season with the salt and pepper.
9. Fold in the basil, thyme, and reserved bacon just before serving.