Baby Lima Beans And Corn In Chive Cream



The guests at Easter dinner really liked this one; a double batch disappeared.

3 WW points per serving.

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4 bacon slices
1 medium onion, chopped
1 green bell pepper, diced
1 (10-oz) package frozen baby lima beans
1 (10-oz) package frozen corn kernels
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons chopped fresh chives


Cook bacon in a large skillet, until crisp. Transfer bacon to paper towels to drain, then cook onion and bell pepper in bacon drippings in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.

Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in chives and salt to taste. Serve sprinkled with crumbled bacon.

Makes 6 to 8 side-dish servings.

After an epicurious.com recipe

Posted: Wed - March 30, 2005 at 09:35 PM        

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