- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 23 mg
- Sodium
- 362 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 23 mg
- Sodium
- 362 mg
Ingredients
Directions
- In a large skillet fry bacon until crispy and remove to a paper towel-lined plate, reserving fat in pan. To the skillet add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add corn, lima beans, pearl onions, hot sauce and cream. Bring to a simmer and cook until vegetables are thawed and tender. Stir in reserved bacon and season with salt and pepper.
