Julia'S Garden

• 6 Ears of sweet corn on the cob
• 1/2cup of frozen lima beans
• 1 cup can stewed tomatoes
• 1/2 clove fresh garlic
• 1 sp fresh ground ginger
• 1/4 cup chicken broth
• 4 stripes of bacon

1. Remove husk from corn cobs, wash with cool water.
2. Remove kernals from corn with a sharp knife and scrape any remaing kerneral part from cob into a bowl.
3. Open lima beans and place in bowl with corn kernals.
4. Open can of stewed tomatoes, drain juice from tomatoes and place into bowl with corn and limas.
5. In a sauce pan or cast iron skillet turn heat to medium high.
6. When pan is hot place bacon strips in pan, cook until crispy. Add garlic and ginger to sauce pan. Turn heat to medium. Add Corn, Limas, and Tomatoes to sauce pan. Stirfry for 2-3 minutes. Add Chicken broth, season to taste with a pinch of salt and pepper. Let simmer for 2 additional minutes.
7. Serve as a side dish or as a meal with fresh rolls or cornbread

sweet corn, beans, tomatoes, garlic, fresh ground ginger, chicken broth, bacon

Taken from www.epicurious.com/recipes/member/views/julias-garden-1202758 (may not work)