Lima beans are traditionally used in this recipe, but I prefer broad beans (also

called fava beans) for a local twist on the recipe. If you can’t find broad beans,

fresh green beans will do in a pinch. This dish is delicious served with grilled

pork, chicken or fish. For a decadent breakfast, make ahead and serve with

scrambled eggs.

Ingredients:

2 oz bacon (about 2 thick slices), cubed, preferably double cut

1 tablespoon unsalted butter

2 cups fresh corn kernels (from 3 to 4 ears)

1/2 cup diced red bell pepper

1 cup fresh broad beans (approximately 1 lb)

4 scallions (green onions), cut on the bias

1/2 cup heavy cream + 2 Tbsp

1/4 cup chicken stock or water

1/2 teaspoon salt

1/2 teaspoon black pepper

Method:

Remove the broad beans from the pod and blanch them (immerse in heavily

boiling water) for 30 seconds. Remove the beans from the water and

immediately immerse in ice water. Remove the thin covering from the bean,

revealing the bright green centre. If using green beans, cut on the bias into 1”

pieces and add to skillet with the cream (ó lb will yield a generous cup).

Applying firm, even pressure with a sharp knife, scrape the corn off the ears into

a bowl. Squeeze the cob over the bowl, extracting the ‘milk’ from the cob.

Cook the bacon in a heavy skillet over moderate heat, stirring frequently, until

crisp. Transfer bacon to paper towels to drain. Add butter to bacon fat in skillet

then add the corn and red pepper, stirring for 2 minutes. Add cream, water or

stock, salt, and pepper. Simmer uncovered for 5 minutes until the cream begins

to thicken. Add the beans and continue to cook for another 3 minutes. Do not

over cook the beans!

Remove from heat and stir in bacon and scallions. Adjust seasonings to taste.