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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 8 |
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My garden runneth over...I've searched and searched for a recipe to use a little of all of my garden bounty and this came up. Adapted from a recipe in Southern Living Cookbook. I served this with a pan of cornbread with honey butter. Delish!! *The key to this dish is to use freshest vegetables you can. Ingredients:
1 lb ground chuck |
1 large onion, chopped |
15 ounces butter beans |
2 ears corn on the cob |
1 cup green beans |
1 teaspoon garlic salt |
1 teaspoon ground black pepper |
4 medium tomatoes, peeled |
Directions:
1. Cook ground chuck until browned in a large skillet, stirring to crumble. Drain.
2. Return beef to skillet; add onion.
3. Partially drain butter beans and add to skillet.
4. Cut corn off cob and add kernels to skillet.
5. Snap green beans (if desired) and add to skillet with garlic salt & pepper.
6. Stir to mix well, reduce heat to low heat.
7. Cover and cook for 20 minutes.
8. Peel and coarsely chop tomatoes.
9. Remove cover, add tomatoes and continue to cook 5 minutes.
10. Serve immediately.
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