6 servings kosher salt and freshly cracked pepper black
1.5 cups lima beans in pods fresh frozen shelled thawed (10-ounce)
1 bunch scallions white green
2 slices bacon thick-cut
Equipment
frying pan
paper towels
slotted spoon
Directions
Cook the bacon in a 10-inch heavy skillet over moderate heat, stirring frequently until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan.
Add the ham and cook until golden brown, about 5 minutes.
Add the corn, lima beans and the white parts of the scallions and cook, stirring, about 2 minutes.
Add 1/2 cup water, scraping up the brown bits on the bottom of the pan. Simmer until the vegetables are tender and most of the water has reduced, 5 to 8 minutes. Stir in the bacon, scallion greens and season with salt and pepper.
BYOC: Try adding some red or orange peppers for some extra color.
