| previous | next |
Title: Corn, Baby Lima Beans & Tomatoes W/ Parsley
Categories: Vegetable Herb Side
Yield: 6 Servings
| 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 |
Parsley, tomatoes and wine make this an uptown version of down-home succotash. Flat-leaved parsley tastes better, but curly parsley may be used instead. We like to use corn and beans fresh from the garden; substitute frozen ones if you must.
DIRECTIONS:
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. ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
| previous | next |