lima beans and roasted corn

Name: Lima Beans and Roasted Corn
Prep time: 35 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1-1/2 pound(s) lima beans, fresh or frozen; 4 cup(s) corn kernels, fresh or frozen; 1/3 cup(s) chives, minced; 1 tablespoon(s) tarragon, chopped; 1 tablespoon(s) butter; - salt & fresh ground pepper to taste

(1 RATING)

40 Pinches 1 Photo

J. White Harris

Gallatin, TN

Updated on Sep 17, 2012

This recipe can be made year round using frozen lima beans, but the fresh beans have a creamy texture and appealing flavor that is unmistakably better.

Rate

prep time 35 Min

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

1-1/2 pound lima beans, fresh or frozen
4 cups corn kernels, fresh or frozen
1/3 cup chives, minced
1 tablespoon tarragon, chopped
1 tablespoon butter
- salt & fresh ground pepper to taste

How To Make lima beans and roasted corn

Step 1

Bring the lima beans and 1 inch of water to a boil in a saucepan. Reduce the heat and simmer, covered, until tender, 5 minutes for frozen beans. Drain and set aside.

Step 2

While the lima beans are simmering, put the 4 cups of corn and 2 inches of water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, until tender, 3 to 5 minutes.
Step 3

Drain well and roast the corn in a large, dry cast iron skillet, stirring occasionally, until golden brown, about 3 minutes. Stir in the lima beans, chives, tarragon, butter, salt and pepper. Cook until the flavors are blended, about 5 minutes. Serve at once.
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