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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From The Hippy Gourmet's Quick and Simple Cookboook for Healthy Eating, c. 2007. I like this recipe because it is much lighter than other recipes I've tried that include bacon and butter, and because there is no sugar added. The corn makes the dish plenty sweet for me. Ingredients:
1 tablespoon light olive oil |
4 ears corn, kernals removed or 1 1/2 cups frozen corn, defrosted |
4 green onions, chopped |
2 cups baby lima beans (fresh or frozen) |
2 tablespoons fresh sage, chopped |
salt, to taste |
pepper, to taste |
Directions:
1. Heat the oil in a skillet over a medium-high flame. Add the corn, cooking until it's lightly browned, about 5 to 7 minutes. Add the green onions and cook for a minute or so more. Remove from heat.
2. Bring 6 to 8 cups of water to a boil in a large saucepan. Add the lima beans and cook until tender, about 10 minutes. Drain.
3. Add the lima beans and sage to the corn mixture. Heat all the ingredients well over a medium-high flame. Season to taste with salt and pepper, and serve.
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