This is my mom's recipe. When the sweet corn and shell beans are ready to pick, this simple and hearty dish really hits the spot. For our vegetarian friends I just leave out the bacon and use some extra-virgin olive oil.

Prep. time: 30 minutes Cooking time: 30 minutes Serves: 4

Ingredients
3 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 lb. fresh Italian shell beans (we're growing Tongue of Fire this year)
4 ears fresh sweet corn, husked and cut off the cob
2 Tbsp. minced flat leaf parsley
freshly ground pepper

Directions
1, In a medium saucepan, fry the bacon until crisp. Remove and drain on paper towels. Add the chopped onion and cook until translucent. Add the garlic and cook for another couple of minutes.

2, Add the shelled beans with enough water to cover and cook until they are tender enough to pierce easily with a fork. Add a little more water or a splash of white wine if they begin to dry out before they are tender.

3. Add the corn and parsley and cook for about 5 more minutes. Stir in the reserved bacon, season with some freshly ground pepper and enjoy!