Corn and lima bean succotash with cream and bacon. (Eric Boyd / Los Angeles Times)
Total time: 30 minutes
2 cups fresh or frozen baby lima beans
2 cups half-and-half
4 cups corn kernels, from about 6 to 8 ears
Pepper to taste
8 strips bacon, fried brown and crisp, coarsely chopped
1. Bring 4 cups salted water to a boil in a medium pot. Add the lima beans and cook just until done, about 4 to 5 minutes.
2. Bring the half-and-half to a boil in a medium saucepan over medium heat. Add the corn and reduce the heat to medium-low. Cook, stirring occasionally, until just tender, about 3 to 4 minutes. Remove from the heat.
4. Drain the lima beans and add to the corn. Taste and season with salt and pepper. Place in a serving bowl and top with the bacon.
Each serving: 155 calories; 6 grams protein; 18 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 19 mg. cholesterol; 136 mg. sodium.
Variation: Using dried baby limas: Soak 1 1/2 cups dried baby limas (not full-size ones, they're starchier) in a bowl of cold water overnight. Drain. Cook for 50 to 60 minutes, until tender, and proceed with recipe.
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