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Categories:Viewed: 37 - Published at: 7 years ago
Ingredients
- 5 bacon slices, coarsely chopped
- 2 shallots, chopped
- 2 10-ounce packages frozen corn kernels, thawed
- 2 10-ounce packages frozen large lima beans, thawed
- 3/4 cup Turkey Stock or canned low-salt chicken broth
- 2 teaspoons chopped fresh tarragon
- 1 1-pint basket cherry tomatoes, halved
Method
- Cook bacon in large skillet over medium heat until crisp and brown.
- Using slotted spoon, transfer bacon to paper towels to drain.
- Pour off all but 3 tablespoons fat from skillet.
- Return skillet to medium heat.
- Add shallots; saute 3 minutes.
- Stir in corn, lima beans, Turkey Stock and fresh tarragon.
- Cook uncovered until lima beans are tender and most of stock evaporates, stirring often, about 14 minutes.
- (Can be made 2 hours ahead.
- Let stand at room temperature.)
- Add bacon and tomatoes.
- Cook until heated through, about 2 minutes.
- Season with salt and pepper.
