Ingredients
- 3 Slices center cut 30% less fat bacon, chopped
- 1 Cup chopped red onion
- 2 Cloves garlic, minced
- 1 Tsp. chopped fresh thyme
- 1 1/2 Cups fresh or frozen corn kernels (thawed)
- 1 Package (6 ounces) Driscoll's Blueberries
- 1 Tbsp. unsalted butter
- 1/4 Tsp. salt
- 1/8 Tsp. ground black pepper
- 1 1/2 Cups frozen baby lima beans
Directions
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Fill a small saucepan half full with water and bring to a boil over high heat. Add lima beans and return to a boil for 5 minutes; drain.
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Heat a large nonstick skillet over medium-high heat. Add bacon and stir occasionally until starting to brown, about 3 minutes. Add onion, garlic and thyme; cook until starting to soften, about 2 minutes. Stir in corn and cook until bright yellow, about 3 minutes. Add lima beans and cook just until warmed through.
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Remove from heat and stir in blueberries, butter, salt and pepper, stirring until butter is melted.
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Serve warm.
Nutrition
| Calories | 212 | |
|---|---|---|
| Total Fat | 5.42 g | |
| Saturated Fat | 2.83 g | |
| Cholesterol | 13.69 mg | |
| Sodium | 286 mg | |
| Total Carbohydrates | 36.84 g | |
| Dietary Fiber | 6.80 g | |
| Protein | 8.26 g | |