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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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My own synthesis of several recipes on RZ, combining the flavors I like. If olive oil is used, this is vegan. Ingredients:
1 lb frozen baby lima bean |
1 lb frozen corn |
2 tablespoons butter or 2 tablespoons olive oil |
1 medium onion, cut in 1/4-inch dice |
2 red bell peppers, seeded and cut in 1/4-inch dice |
2 garlic cloves, minced |
2 roma tomatoes, seeded and cut in 1/4-inch dice |
1/2 lemon, juice of |
1 pinch kosher salt |
1/8 teaspoon fresh ground black pepper |
1 tablespoon finely shredded fresh basil |
Directions:
1. Place lima beans and corn in a small saucepan. Add just enough water to cover, and a pinch of salt. Bring to a boil, reduce heat and simmer until the beans are tender.
2. Meanwhile, melt butter in a large skillet over medium heat. When foaming subsides, add onion and bell pepper and sauté until soft, 3-5 minutes. Add garlic and sauté 1 minute or until fragrant. Add tomatoes and sauté until hot.
3. Drain beans and corn and add to skillet. Add lemon juice, salt, black pepper and basil. Toss to combine and serve hot.
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