|Minced bacon||1⁄4 Cup (4 tbs) (about 3 strips)|
|Onion||1⁄2 , minced|
|Garlic||1 Clove (5 gm), finely mashed|
|Corn kernels||2 Cup (32 tbs) (about 4 ears)|
|Fresh lima beans/Cranberry beans||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Chopped fresh flat leaf parsley||2 Tablespoon|
In a medium-heavy saute pan over medium heat, cook the bacon until brown but not too crisp.
Add the onion and saute until the onion is translucent, about 3 to 5 minutes.
Add the garlic and saute briefly.
Add the corn and beans and toss.
Add the stock and bring to a boil.
Reduce to a simmer and cook until beans are tender, about 3 minutes.
Adjust the seasoning with salt and pepper, add parsley, and serve.