Packed with healthy veggies like onion, corn, and lima beans, this traditional Southern side makes the perfect potluck dish.
- 2 cups fresh lima beans
- 1/2 small yellow onion
- 4 fresh thyme sprigs
- 1 garlic clove
- 3 uncooked bacon slices
- 1 medium-size sweet onion, chopped
- 3 cups fresh corn kernels (about 6 ears)
- 1 pint cherry tomatoes, halved
- 2 tablespoons unsalted butter
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons chopped fresh dill
- 1 1/2 tablespoons chopped fresh chives
- Bring first 4 ingredients and water to cover to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until beans are tender.
- Drain beans, reserving 3/4 cup cooking liquid. Discard yellow onion, thyme, and garlic.
- Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once.
- Remove bacon, reserving 2 Tablespoons drippings in skillet. Drain bacon on paper towels, and crumble.
- Sauté chopped sweet onion in hot drippings over medium-high heat 5 minutes.
- Stir in corn, and cook, stirring often, 6 minutes or until corn is tender.
- Stir in tomatoes, cooked lima beans, and 3/4 cup reserved cooking liquid; cook, stirring occasionally, 5 minutes.
- Stir in butter and next 3 ingredients.
- Season with salt and pepper.
- Sprinkle with crumbled bacon.