Southern Living
4 to 6 servings


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2 cups fresh shelled baby lima beans
3 cups fresh corn kernels (6 ears)
3 bacon slices
1 medium onion, chopped
1 garlic clove, pressed
1 (7.25-ounce) jar roasted red peppers, drained and chopped
1/2 teaspoon salt
1/4 teaspoon pepper


Cook beans in boiling water to cover 15 minutes; add corn, and return to a boil. Cook 10 minutes or until lima beans are tender; drain.

Cook bacon in a skillet until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon.

Sauté onion and garlic in hot drippings until tender. Stir in bean mixture, red pepper, salt, and pepper. Cook over medium heat, stirring often, 5 minutes. Top with bacon.

Created date

March 2002