• 4 strips thick-cut bacon, chopped
  • 1 green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 (16-ounce) bag frozen corn
  • 1 (16-ounce) bag frozen lima beans
  • 1 (10-ounce bag) frozen pearl onions
  • 1 teaspoon hot sauce (recommended: Frank's Red Hot)
  • 1/3 cup heavy cream
  • Salt and freshly ground black pepper


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.