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“I have heard that a dish like this was served at the first Thanksgiving. Well, not exactly llike this. This version has the volume turned up, as the Barefoot Contessa keeps saying. This is not her recipe, however, I'm not sure where I got it; but it is a good one and very easy to make. I do take a few shortcuts to make it even easier.”

Ingredients Nutrition

  • 1 cup fresh cooked corn (I use canned)
  • 1 cup fresh cooked lima beans (I use frozen baby limas)
  • 1 cup fresh cooked tomatoes (I use canned)
  • 13 cup chopped bacon
  • 12 cup chopped onion


  1. Cook the lima beans according to package directions. Meanwhile, fry up the bacon and onions. Remove from pan with a slotted spoon and transfer to a large saucepan. Drain the limas and add to saucepan.
  2. Add all remaining ingredients, mixing to combine. Add water to cover the bottom of the pot. Bring to a boil.
  3. Serve.
  4. Note: You may want to save out about 1 tablespoon of the cooked bacon to use for garnish.

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