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Summer Succotash

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Ingredients Method

Ingredients
  

  • 3 cups fresh or frozen baby lima beans
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 bunch green onions chopped
  • 1 tablespoon minced garlic
  • 4 cups fresh yellow corn kernels about 6 ears
  • 2 zucchini diced
  • 2 cups heavy whipping cream
  • 1½ tablespoons chopped fresh thyme
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 pint grape tomatoes halved
  • 1 pound thick-sliced peppered bacon cooked and crumbled

Method
 

  1. In a medium saucepan, combine lima beans with enough water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 10 to 15 minutes or until beans are tender. Drain and set aside.
  2. In a Dutch oven, heat olive oil and butter over medium heat until butter melts. Add green onion and garlic; cook for 3 to 4 minutes, stirring frequently. Add corn, zucchini, lima beans, cream, thyme, salt, and pepper; cook for 20 minutes, stirring occasionally. Add tomatoes, cook for 1 to 2 minutes, just until tomatoes are heated through. Top with crumbled bacon.