Ingredients:

  • 4 slices Thick-cut bacon, diced (approx. 115g)
  • 1 medium Yellow onion, finely diced (150g)
  • 1 Red bell pepper, diced (150g)
  • 2 cloves Garlic, minced
  • 2 cups Frozen or fresh lima beans (300g)
  • 3 cups Corn kernels, fresh or frozen (450g)
  • 1/2 cup Chicken or vegetable broth (120ml)
  • 1 tsp Smoked paprika (2g)
  • 1 tsp Garlic salt (6g)
  • 1/2 tsp Dried thyme leaves (1g)
  • 1/2 tsp Coarse ground black pepper
  • 2 tbsp Unsalted butter (28g)
  • 1/4 cup Fresh parsley or chives, chopped
  • 1 tsp Apple cider vinegar

Instructions:

  1. Place diced bacon in a cold skillet and turn heat to medium. Cook until golden brown and crispy. Remove bacon with a slotted spoon to a paper towel, leaving 2 tablespoons of fat in the pan.
  2. Add the diced onion and red bell pepper to the bacon fat. Sauté for 5–6 minutes until translucent and slightly charred. Stir in minced garlic and cook for 30 seconds.
  3. Stir in the lima beans, broth, smoked paprika, garlic salt, thyme, and black pepper. Cover and simmer for 8–10 minutes until beans are tender.
  4. Add the corn kernels to the pan. Cook uncovered for 3–5 minutes until the corn is vibrant yellow and heated through.
  5. Turn off the heat. Stir in the cold butter and apple cider vinegar vigorously until the butter melts into a glossy glaze.
  6. Fold in the reserved crispy bacon and fresh herbs before serving warm.