This recipe is from the cookbook Pig: King of the Southern Table
Bacon and Chicken Succotash
2 cups fresh or frozen lima beans
5 thick slices maple-smoked bacon
2 medium onions, finely chopped
1/2 green bell pepper, seeded and finely chopped
1 1/2 cups shredded cooked chicken
2 1/2 cups whole milk
Salt & pepper to tate
Tabasco sauce to taste
2 cups fresh or thawed frozen corn kernels
1/2 cup heavy cream
1. Place the lima beans in a saucepan with enough water to cover. Bring to a boil, reduce heat to medium, cover and cook 10 minutes, and drain.
2. Meanwhile, fry the bacon over medium heat in a large, deep skillet till crisp; drain on paper towels and crumble, drain off all but 2 tablespoons of fat from skillet. Add the onions and bell pepper, and stior till softened, about 5 minutes. Add the lima beans, chicken, milk, salt & pepper, and Tabasco. Stir and simmer till the milk is reduced, about 10 minutes. Add the corn and cream. Stir, return to a simmer, and cooktill the mixture has thickened but is not dry, watching carefully. Sprinkle on the bacon, stir and serve.
This is also good made with hickory-smoked bacon or with ham.