Corn, Baby Lima Beans and Tomatoes with Parsley 1 tb Butter
1 tb Canola oil
2 c Corn kernels
2/3 c Dry white wine
1/2 ts Salt
1 lb Tomatoes; peeled & diced
1 c Baby lima beans
1/4 ts Freshly milled black pepper
1 c Fresh parsley; chopped
Heat the butter and oil in a large skillet over medium-high heat.
Stir in the corn and cook, stirring constantly, for 1 minute. Add the
wine and salt and continue to cook for 5 to 7 minutes, or until most
of the liquid has evaporated. Add the tomatoes, lima beans and
pepper. Cook, stirring occasionally, for 3 minutes longer, or until
the beans are tender. Stir in the parsley and cook for 1 minute, or
until the parsley is wilted.
Serve hot.
Makes about 6 servings. Corn, Baby Lima Beans and Tomatoes with Parsley printer friendly version located here. (Just the recipe. Nothing else.)
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