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Yield 4 to 6 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes