Joanne Weir Follow @ChefJoanneWeir



Positively one of my favorite dishes to serve when vegetables are at their peak!  Serve it with Maple Mustard Cedar Plank Salmon or enjoy a big bowl all by itself!

Serves 6


4 ounces thick-slice bacon, finely diced
1 1/2 cups fresh shelled lima beans, butter beans or cranberry beans
3 ears fresh sweet corn, kernels cut from the cob
1 pound green string beans, romano beans or yellow wax beans (or a combination of any), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons butter
1/2 cup heavy cream
1/4 cup crème fraiche



Cover bacon and lima beans with boiling water and cook until beans are tender, 15 to 25 minutes depending upon the bean. Check the beans periodically to see if they are tender. Add corn, green or yellow beans and salt and cook until beans are tender, 7 to 10 minutes. Drain and cool.

Melt butter in a large frying pan, add the vegetables, toss together and cook for 2 minutes.

Add 1/4 cup of the cream, sugar, salt and pepper to the vegetables and simmer until most of the liquid is gone. Repeat until almost all of the liquid is gone. Add the crème fraiche, stir well and serve immediately.