Creamy Succotash with Bacon, Thyme and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops. Ingredients:
4 ounces thick sliced bacon, cut into 1/2-inch pieces |
1 medium onion, cut into medium dice |
1 (10 ounce) package frozen baby lima beans |
salt and freshly ground black pepper, to taste |
1 (10 ounce) package frozen sweet corn |
1/2 cup heavy cream |
1 1/2 teaspoons minced fresh thyme leaves |
2 teaspoons snipped fresh chives |
Directions:
1. Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2. Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
3. When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.
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