Way before the term “locally grown” was woven into the social fabric of life; I was living off the land when I was a kid. I grew up on a small farm in northern Michigan where summers were full of vegetables that always seemed to magically emerge from the rich soil.

Since it’s a little too early to be taking advantage of the local Pittsburgh vegetable bounty, the frozen variety is a good alternative. What makes this recipe great is its flexibility. I really enjoyed the heartiness of the lima beans. But if you’re not a huge fan of the tiny flat bean, no problem. Just reduce the amount and add more corn and red peppers.

Prep Time
Cook Time
Total Time
Recipe Type: Side
Serves: 3-4 people
  • 4 strips low-sodium bacon, roughly chopped
  • 1 (12 oz.) package frozen lima beans
  • ¾ cup heavy cream
  • 1 ½ cup frozen corn
  • 1 cup fresh red pepper, roughly chopped
  • salt and pepper to taste
  1. Fry bacon in a medium sauté pan until lightly crispy. Remove from the pan and allow to drain on a paper towel. Save the bacon grease in the pan.
  2. Add the lima beans, red peppers and corn to the pan. Sauté the mixture over medium high heat for 2-3 minutes until the red peppers are crisp tender. Carefully add the cream and bring to a boil.
  3. Cook for 3-4 minutes until the cream has thickened. Toss in the bacon and season to taste before serving. Serves 3-4 people as a side.
Author's Note
Adapted from Cuisine Tonight

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