4 slices of bacon
1 (10 oz.) pkg. frozen lima beans
1/2 c. water
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. leaf rosemary, crumbled
2 tbsp. chopped parsley

Cook bacon until crisp, drain on paper toweling, crumble; reserve. Add lima beans, water, salt, pepper and rosemary to remaining bacon drippings in pan. Bring to boil, lower heat slightly and cover. Cook until beans are tender, about 8 minutes. Uncover and cook beans over high heat, shaking pan frequently, until almost all the liquid has evaporated. Sprinkle with reserved bacon and parsley.

Yield: 4 servings.