Free recipes at rubyglen.com
This classic side dish of lima beans, corn kernels and sweet peppers has
been modernized with additional vegetables and a light herb cream sauce.
3 Tablespoons butter
1 medium onion, finely chopped
2 cups baby lima beans
½ cup vegetable broth (or chicken broth)
2 cups corn kernels
1 cup zucchini, cut into small cubes
1 cup yellow squash, cut into small cubes
½ cup red pepper, cut into small pieces
½ cup heavy cream
1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon black pepper
1. In a large saucepan, heat butter over medium
heat. Add onion and sauté until softened and translucent, about 5
2. Stir in lima beans and vegetable broth. Bring
to a boil. Simmer until beans are almost tender, about 5 minutes.
3. Add the corn, zucchini, yellow squash and red
pepper. Simmer until vegetables are tender, approximately 10 minutes.
4. Stir in cream, thyme, salt and pepper. Taste
for additional seasonings.
Preparation time: 10 minutes
Cooking time: 20 minutes