Lima Beans and Roasted Corn
J. White Harris
1-1/2 lblima beans, fresh or frozen
4 ccorn kernels, fresh or frozen
1/3 cchives, minced
1 Tbsptarragon, chopped
·salt & fresh ground pepper to taste
How to Make Lima Beans and Roasted Corn
- 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.
- 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.
- 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.