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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I recently took a cooking class, and this was one of the recipes we made. I've changed it up a bit to use ingredients I keep on hand most of the time. This is a quick and easy side dish, and goes well with chicken, pork or seafood. Ingredients:
4 slices bacon, chopped |
1 shallot, minced |
3/4 cup lima beans, thawed if frozen, drained if canned |
3/4 cup red bell pepper, chopped in small dice |
3/4 cup corn kernel, thawed if frozen, drained if canned |
2 garlic cloves, minced |
1/4 cup dry white wine (something good enough to drink, but not fancy) |
1/4 cup chicken stock |
3/4 cup cream |
1/4 cup grated parmesan cheese |
salt and pepper |
Directions:
1. Place the bacon in a cold skillet, and begin to cook over medium low heat to render the fat.
2. Once the bacon is cooked through, but not crispy, add the shallot, Lima beans, bell pepper, and corn.
3. Cook until the shallot begins to soften, about 5 minutes.
4. Add the garlic, and continue cooking for a few more minutes, making sure not to burn the garlic.
5. Add the wine, and cook until it is nearly evaporated.
6. Add the chicken stock, and cook until it's reduced by half.
7. Add the cream, and cook for a few more minutes, until it starts to thicken slightly.
8. Remove from the heat, add the cheese, and stir to combine.
9. Taste the sauce, and add salt and pepper to taste.
10. Serve immediately.
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