Creamy Succotash with Bacon, Thyme, and Chives
Description
Frozen lima beans and corn are used to make this creamy succotash with bacon, thyme, and chives, a delicious winter side dish.
Ingredients
•
4 ounces thick sliced bacon, cut into 1/2-inch pieces
•
1 medium onion, cut into medium dice
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1 (10 ounce) package frozen baby lima beans
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water
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Salt and freshly ground black pepper, to taste
•
1 (10 ounce) package frozen sweet corn
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1/2 cup heavy cream
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1 1/2 teaspoons minced fresh thyme leaves
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2 teaspoons snipped fresh chives
Directions
1
Cook and stir bacon in a Dutch oven over medium-high heat until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2
Pour off all but 2 tablespoons bacon drippings. Add onion; sauté in drippings until tender, about 5 minutes. Add lima beans, water, salt, and pepper; bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer and cook until vegetables are fully cooked and cream doesn't pool, about 5 minutes more. (Can be refrigerated at this point for up to 2 days ahead.)
3
Stir bacon and chives into warm succotash to serve.