Down-East Succotash

1. 1

   Cook bacon in large skillet over medium heat until crisp and brown.

2. 2

   Using slotted spoon, transfer bacon to paper towels to drain.

3. 3

   Pour off all but 3 tablespoons fat from skillet.

4. 4

   Return skillet to medium heat.

5. 5

   Add shallots; saute 3 minutes.

6. 6

   Stir in corn, lima beans, Turkey Stock and fresh tarragon.

7. 7

   Cook uncovered until lima beans are tender and most of stock evaporates, stirring often, about 14 minutes.

8. 8

   (Can be made 2 hours ahead.

9. 9

   Let stand at room temperature.)

10. 10

    Add bacon and tomatoes.

11. 11

    Cook until heated through, about 2 minutes.

12. 12

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.