Succotash of Corn, Hominy, and Baby Lima Beans

2 cups baby lima beans
2 tablespoons bacon, small dice
2 tablespoons butter
1 cup corn kernels, fresh
3 tablespoons shallots, chopped
1 cup hominy, canned, drained
2 tablespoons dry white wine or chicken stock
1/w cup heavy cream
salt and black pepper to taste
1 tablespoon parsley, chopped

  1. Parboil the lima beans 1 minute, until just tender, drain.
  2. Over medium heat, render the bacon until crisp; add half the butter
  3. Add the shallot, cook for 2 minutes or until soft, add the corn, and cook 3 minutes longer or until corn is tender.
  4. Add the hominy and lima beans; stir to combine.
  5. Add the white wine; cook 3-5 minutes to reduce most of the liquid.
  6. Add the cream and reduce until it begins to thicken.
  7. Stir in remaining butter.
  8. Season with salt and pepper, and toss in the parsley.

Chef: not overcooked, flavorful, not oversalted

Personal/Team critique: bacon is not typical in succotash, but does add a nice flavor. Overall, I didn't find this very interesting, maybe if it were spicier, it would help; frozen lima beans are not very flavorful. For presentation, fresh chopped herbs on top would bring a brighter color to the dish; possibly a diced red pepper for flavor and color would be a good addition.

Lessons Learned: this is traditionally a vegetarian dish, but the bacon does add some nice flavor (could be omitted if looking for a good vegetarian side).