Serves: 6
Total Calories: 198

1/4 pound bacon, chopped
1 onion, diced
1 (10-ounce) package frozen lima beans
1/2 cup water
salt and pepper to taste
1 (10-ounce) package frozen corn
1/2 cup whipping cream
1 1/2 teaspoons fresh thyme, minced
Garnish:
2 teaspoons fresh chives, snipped

In a Dutch oven over medium-high heat, cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in Dutch oven. Add onion; sauté until tender, about 5 minutes. Add beans, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in corn, cream and thyme; return to a simmer. Cook until vegetables are tender, about 5 minutes. Toss with reserved bacon and chives before serving.

Nutritional Facts:

Serves: 6
Total Calories: 198
Calories from Fat: 97

More Recipes from the Farmhouse Kitchen Cookbook:
Garden-Fresh Green Beans
Creamy Country Corn
Cow-Country Beans
Amish Macaroni Salad
Creamy Bacon & Herb Succotash
Grandpa Jim’s Potatoes
Good-for-You Southern Greens
Sweet-and-Sour Turnips
Chopped Salad
Cabbage Tomato Slaw
Creamy Cabbage Bake
Seasoned Summer Squash
Scalloped Zucchini
Mixed-Up Pasta Salad
Red Pickled Eggs & Beets
Bacon & Onion Mashed Potatoes
Cornbread Sage Dressing
Cheesy Spinach Baked Ziti
Gnocchi & Vegetable Toss
German Hot Potato Salad
Green Bean Bundles
Broccoli-Cauliflower Salad
Teresa’s Easy-Peasy Salad
Mary’s Baked Macaroni
Farmhouse Egg Noodles
Tomato-Basil Pasta Bake
Spanish Hominy
Tyler’s Strawberry Tapioca
Raspberry Pretzel Salad
Tried & True Apple Casserole