Active time: 15 min Start to finish: 30 min

　　

Ingredients

Makes 6 to 8 side-dish servings

　　4 bacon slices, cut crosswise into 1/2-inch-wide pieces

　　1 medium onion, chopped

　　1 green bell pepper, cut into1/2-inch dice

　　1 (10-oz) package frozen baby lima beans

　　1 (10-oz) package frozen corn kernels

　　1 cup water

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 cup heavy cream

　　2 tablespoons chopped fresh chives

　　1 tablespoon chopped fresh parsley

　　

Step 1

Cook bacon in a 10-inch nonstick skillet over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, then cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes.

　　

Step 2

Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes. Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes. Stir in herbs and salt to taste. Serve sprinkled with bacon.