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
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1-1/2 lblima beans, fresh or frozen
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4 ccorn kernels, fresh or frozen
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1/3 cchives, minced
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1 Tbsptarragon, chopped
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1 Tbspbutter
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·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.
About Lima Beans and Roasted Corn
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #roasted corn #Lima-Beans
