Ingredients:

  • 4 cups (600g) corn kernels
  • 2 cups (300g) lima beans
  • 1 cup (150g) red bell pepper, diced
  • 1 cup (150g) yellow bell pepper, diced
  • 1 cup (150g) celery, diced
  • 4 oz (115g) thick-cut bacon, diced
  • 4 tbsp (57g) unsalted butter, cubed
  • 1 small (100g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • ¼ cup (15g) fresh basil, chiffonade
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Dice the bacon and onion. Place the raw diced bacon and onion into the bottom of the slow cooker and layer the minced garlic on top.
  2. Add the corn, lima beans, diced red and yellow peppers, and celery to the slow cooker.
  3. Sprinkle in the salt and black pepper, then dot the top of the mixture with the cubed butter.
  4. Secure the lid and cook on LOW for 3 to 4 hours, until beans are tender but corn remains bright yellow.
  5. Turn off the heat. Stir in the fresh lemon juice and fold in the fresh basil chiffonade.