Lima Beans and Roasted Corn
By
J. White Harris
@JWhiteH
1
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.
Ingredients
- 1-1/2 lb
- lima beans, fresh or frozen
- 4 c
- corn kernels, fresh or frozen
- 1/3 c
- chives, minced
- 1 Tbsp
- tarragon, chopped
- 1 Tbsp
- butter
- salt & fresh ground pepper to taste
How to Make Lima Beans and Roasted Corn
- 1Bring 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.
- 2While 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.
- 3Drain 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.
About Lima Beans and Roasted Corn
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #roasted corn, #Lima-Beans
