creamy corn and baby limas

How To Make creamy corn and baby limas

• 
  1

  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.
• 
  2

  Cook onion and bell pepper in fat in skillet over moderate heat, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add garlic, stirring frequently for 1 minute.
• 
  3

  Add lima beans, corn, water, salt, and pepper, then simmer, covered, until vegetables are tender, about 8 minutes.
• 
  4

  Increase heat to high and add cream, then boil, uncovered, until liquid is reduced by half, 7 to 10 minutes.
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  5

  Stir in herbs and salt to taste.
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  6

  Serve sprinkled with bacon.
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