A comfort food with the addition of the 3 fats…fresh in summer, but refreshing in winter as well.
Prepare 1 bag frozen baby lima beans by simmering for 15-20 minutes.
Dice and sautee over medium to med-high heat one small onion, 1 small or 1/2 medium-large red pepper, and/or 1 carrot, and 1 optional fennel bulb in about 2 Tbsp bacon fat and 2 Tbsp olive oil until translucent.
Add 1-2 cloves minced garlic, 1-2 minced chiles (jalapeno, serrano, cayenne, etc.), minced fresh sage and thyme, salt and pepper to taste, optional dried red pepper flakes. Stir in and cook for 1-2 minutes.
Add in kernels and milk from 4-6 ears of fresh corn, or 1 bag of frozen corn (when fresh is not in season), rinsed.
Stir in prepared limas. Warm through.
Stir in about 1 Tbsp butter.
Finish with chopped fresh parsley and cilantro.
Optional garnish of crumbled bacon or pine nuts.
Wine pairing: a crisp refreshing white to cut through the richness of the fats – Albarino would be a good choice.