Serves 6
Total time: 1 hour and 10 min
Ingredients:
2 cups fresh lima beans (or frozen, thawed)
2 small onions
4 fresh thyme sprigs
1 garlic clove
3 uncooked bacon slices
3 cups fresh corn kernels (about 6 ears)
1 pint cherry tomatoes, halved
2 tablespoons butter
1 tablespoon red wine vinegar
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh chives
Directions:
1. Add lima beans, 1/2 of one whole onion, thyme, and garlic clove to saucepan with enough water to cover them, and bring to a boil. Reduce heat to medium and simmer for 20 minutes – stirring occasionally – until beans are tender (about 20 minutes).
2. Reserving 3/4 cup cooking liquid, drain beans (discard onion, thyme and garlic).
3. Cook bacon in a large skillet over medium heat until crisp (about 7 minutes) – turn once.
4. Reserving 2 tablespoons drippings in skillet, drain bacon and place on paper towel.
5. Chop remaining 1 1 /2 onion and sauté in bacon drippings over medium high heat for 5 minutes. Stir in corn and cook, stirring often, until corn is tender.
6. Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid. Cook for another 5 minutes – stir occasionally.
7. Stir in butter, vinegar, dill and chives. Season with salt and pepper. Crumble bacon, and add on top. Serve warm.
Nutrition information per serving:
209 calories, 9 g protein, 7 g fat, 6 g fiber, 117 mg sodium
Adapted from myrecipes.com
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