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
Directions
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.
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.
