Made This Recipe? Add Your Photo
A versatile dish with a lima bean and corn base, legends rooting from the original Thanksgiving feast, and traditions from the South and New England regions. Add chicken, pork, sausage, ground beef, or shrimp for an omnivorous meal. Replace lima beans with edamame (soy beans), black beans, or green beans. Use red, yellow, or orange bell pepper. Add a twist with mushrooms, squash, potatoes, or asparagus. Replace rice vinegar with apple-cider or balsamic vinegar. Replace basil with mint, sage, oregano, creole seasoning, or cayenne pepper. Did I mention this dish is versatile?
- 1 1⁄2 cups frozen lima beans (1 package)
- 1 tablespoon canola oil
- 1 red bell pepper (about 1/2 cup)
- 1⁄4 cup sweet onion
- 3 garlic cloves
- 2 cups frozen corn kernels (1 package or about 4 ears or 1 can) or 2 cups fresh corn kernels (1 package or about 4 ears or 1 can) or 2 cups canned corn kernels (1 package or about 4 ears or 1 can)
- 3 tablespoons dry white wine or 3 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
- 2 tablespoons fresh basil, chopped, 1 tsp dried basil
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon fresh ground black pepper, to taste
- Cook frozen lima beans, according to package omitting salt, and drain well. Set aside.
- Chop bell pepper and onion. Mince garlic.
- In a skillet, heat canola oil over medium heat.
- Add bell pepper and onion. Stirring frequently, cook for 1 minute.
- Add garlic. Stirring frequently, cook for another minute, or until vegetables soften.
- Add corn, wine (or water), and lima bean. Stirring frequently, cook for 4 minutes.
- Remove from heat. Stir in vinegar, parsley, basil, salt, and ground black pepper.
- Serve immediately.