Way before the term “locally grown” was woven into the social fabric of life; I was living off the land when I was a kid. I grew up on a small farm in northern Michigan where summers were full of vegetables that always seemed to magically emerge from the rich soil.
Since it’s a little too early to be taking advantage of the local Pittsburgh vegetable bounty, the frozen variety is a good alternative. What makes this recipe great is its flexibility. I really enjoyed the heartiness of the lima beans. But if you’re not a huge fan of the tiny flat bean, no problem. Just reduce the amount and add more corn and red peppers.
Adapted from Cuisine Tonight
4 strips low-sodium bacon, roughly chopped
1 (12 oz.) package frozen lima beans
¾ cup heavy cream
1 ½ cup frozen corn
1 cup fresh red pepper, roughly chopped
salt and pepper to taste
Fry bacon in a medium sauté pan until lightly crispy. Remove from the pan and allow to drain on a paper towel. Save the bacon grease in the pan. Add the lima beans, red peppers and corn to the pan. Sauté the mixture over medium high heat for 2-3 minutes until the red peppers are crisp tender. Carefully add the cream and bring to a boil. Cook for 3-4 minutes until the cream has thickened. Toss in the bacon and season to taste before serving. Serves 3-4 people as a side.