down-east-succotash-104285.json

{
    "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 fat from skillet. Return skillet to medium heat. Add shallots; saut\u00e9 3 minutes. Stir in corn, lima beans, Turkey Stock and fresh tarragon. Cook uncovered until lima beans are tender and most of stock evaporates, 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."
    ],
    "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 Turkey Stock or canned low-salt chicken broth",
        "2 teaspoons chopped fresh tarragon",
        "1 1-pint basket cherry tomatoes, halved"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Tomato",
        "Vegetable",
        "Side",
        "Bacon",
        "Corn",
        "Lima Bean",
        "Fall",
        "Summer",
        "Tarragon",
        "Sugar Conscious",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Down-East Succotash",
    "url": "http://www.epicurious.com/recipes/food/views/down-east-succotash-104285"
}