Down-East Succotash

Makes 12 servings

Very colorful vegetable dish - great for large parties

ingredients

5 bacon slices, coarsely chopped
2 shallots, chopped
2 10-ounce packages frozen corn kernels, thawed
2 10-ounce packages frozen large lima beans, thawed
3/4 cup canned low-salt chicken broth
2 teaspoons chopped fresh tarragon
1 1-pint basket cherry tomatoes, halved

directions

Cook bacon in large skillet over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons bacon grease from the skillet. Return skillet to medium heat. Add shallots; saute 3 minutes. Stir in corn, lima beans, chicken stock and fresh tarragon. Cook uncovered until lima beans are tender and most of the stock has evaporated, stirring often, about 14 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Add bacon and tomatoes. Cook until heated through, about 2 minutes. Season with salt and pepper.