Baby Lima Beans And Corn In Chive Cream
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
45
Sourness
31
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 medium
Onion (chopped)1 cup
Water1 tsp
Salt1 tsp
Black Pepper1 cup
Heavy Cream2 tbsps
Chives (chopped fresh)1 tbsp
Parsley (chopped fresh)Directions:
1
Serve sprinkled with bacon
2
Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp
3
Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes
4
Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes
5
Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes
6
Stir in herbs and salt to taste
7
Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp
8
Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes
9
Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes
10
Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes
11
Stir in herbs and salt to taste
12
Serve sprinkled with bacon