Summer Succotash

You will need:

• 4 thick slices applewood bacon
  
• 1 cup chopped sweet onions
  
• 1 garlic clove, minced
  
• 2 cups fresh lima beans
  
• 4 cups fresh corn cut from the cob (6 to 7 ears)
  
• 3 tablespoons unsalted butter
  
• 1/4 cup heavy cream or half-and-half
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper

In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels and crumble when cool enough to handle. Set aside. Add onion and garlic to the drippings. Cook, stirring constantly, for 4 to 5 minutes or until crisp tender. Drain and set aside.

Meanwhile, in a large saucepan, bring 4 cups of water to a boil over medium-high heat. Add the lima beans and cook 15 minutes or until almost tender. Drain, return to the saucepan and reduce heat to low. Stir in the reserved onions, garlic, corn, butter, cream, salt, and pepper. Cook, stirring frequently, for 8 to 10 minutes. Serve warm with the reserved sprinkled over the top or cool to room temperature.

Yield: 6 servings

Wine Pairing
Pair with Chardonel from Century Farm Winery

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