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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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No lima beans in this one! From the Akron Beacon Journal. Ingredients:
1/2 lb fresh green beans |
4 slices bacon |
5 ears corn |
1 medium tomato |
1 tablespoon butter |
3 fresh sage leaves, minced |
1 teaspoon minced fresh thyme |
salt and pepper |
Directions:
1. Wash and trim beans and cut on the bias into 1 1/2-inch lengths.
2. Bring 1-inch of water to boil in a large nonstick skillet.
3. Add beans, cover and cook for 4 minutes, until bright green and almost tender.
4. Drain and set beans aside.
5. In same skillet, cook bacon until crisp.
6. Drain on paper towels and crumble.
7. Drain off all but 1 T grease in skillet.
8. While bacon cooks, cut corn off cob.
9. Cut tomato in half horizontally and gently squeeze out seeds and pulp; dice.
10. Heat butter in the same skillet with bacon grease over high heat.
11. Stir-fry corn, beans, and tomato until corn is cooked, about 4 minutes.
12. Stir in sage, thyme, salt, and pepper.
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