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Yield 4 to 6 servings


  • 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

How to Make It

  1. 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.

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

  3. 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.