Oxmoor House
4 to 6 servings


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4 slices bacon
1 medium onion, chopped
1/4 cup chopped green pepper
2 cups shelled fresh lima beans (about 1 pound)
2 cups fresh corn cut from cob (about 4 ears)
2 tablespoons butter or margarine
1/8 teaspoon pepper
Fresh parsley sprigs


Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet.

Sauté onion and green pepper in bacon drippings until vegetables are tender. Add lima beans, com, butter, and pepper; cover and cook over low heat 30 minutes or until vegetables are tender. Garnish with parsley.

Note: One (10-ounce) package frozen whole kernel corn, thawed, and one (10-ounce) package frozen baby lima beans, thawed, may be substituted for fresh vegetables.

Created date

February 2010