Bacon is the key ingredient in this savory combination of lima beans, corn, and tomatoes. I used a crockpot but it could easily be adapted to the stovetop.
- Ready In:
- 4hrs 10mins
- 1 lb dried baby lima beans
- 6 slices bacon, chopped
- 1 (15 ounce) can corn
- 1 (28 ounce) can tomatoes
- 2 cups chicken broth
- 1 cup water
- Boil lima beans for ten minutes.
- Drain, rinse and drain again.
- Layer bacon on bottom of crockpot.
- Pour beans on top.
- Pour tomatoes (with juice) and corn (with juice) on top.
- Break up tomatoes if they're whole.
- Add broth and water.
- Cook on high for 3-4 hours (or low for 6-8 hours).
- Stir and serve.
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This is a very good recipe that could, for my taste, be a bit better. The next time I do this I plan to: add --<br/>¼ cup diced green pepper.<br/>¼ cup celery.<br/>Maybe some diced onion.<br/>2 bay leaves.<br/>A dash of liquid smoke or use smoked bacon. <br/>Tabasco. (A few dashes.)<br/><br/>Then cover the whole uncooked mix with some more chicken broth. <br/><br/>Again, I liked this and plan to do it again!
Delicious! The smell of this cooking made me hungry the whole time it was in the crockpot! I made a couple of changes -- I cooked my bacon first, added about 1/2 an onion, 1/2 cup celery, a coupe of carrots and a clove of garlic to the bacon while it was frying. Then I added that mixture to the bottom of the crockpot and followed the rest of the recipe as directed. I soaked my beans traditionally (overnight), so I eliminated the 10 minute boiling of the baby lima beans. Love the sweetness of the corn... will make this again.
This was so good that I ended up eating half of it midway through the afternoon and had to come up with another plan for dinner. I made it exactly as written with almost no changes. I used frozen corn as I had no canned, soaked the lima beans overnight and skipped the initial 10 minute boil, and cooked it on the stovetop instead of in the crockpot. I was coming down with a cold and thought this soup was the ultimate comfort food. Thanks for the recipe!