Ingredients:

  • 1 pound (450g) fresh or frozen lima beans, shelled
  • 1 tablespoon (15ml) olive oil
  • 4 slices bacon, chopped
  • 1 medium onion, chopped (about 1 cup/150g)
  • 1 red bell pepper, seeded and chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 2 cups (300g) fresh or frozen corn kernels
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) dried thyme
  • 1/2 cup (120ml) vegetable broth
  • 1/4 cup (60ml) heavy cream
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped

Instructions:

  1. If using fresh lima beans, shell them. If frozen, ensure they are thawed.
  2. Cook bacon in the skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the skillet.
  3. Add onion and bell pepper to the skillet with the bacon fat. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  4. Add lima beans, corn, smoked paprika, and thyme to the skillet. Stir to combine.
  5. Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 20-25 minutes, or until lima beans are tender.
  6. Stir in heavy cream and return the crispy bacon to the skillet. Season with salt and pepper to taste.
  7. Garnish with fresh parsley (if using) and serve hot.