Lima Bean and Roasted Corn Succotash
 
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. you are most likely to find fresh lima beans at 
your local farmers market in the early summer. 
 
makes 8 servings 
preparation time: 35 minutes 
 
1-1/2 lb.  lima beans, fresh or frozen
4 cup  corn kernels, fresh or frozen
1/3 cup  chives, minced
1 Tbsp  tarragon, chopped
1 Tbsp  butter
1 tsp  salt, or to taste
1 tsp  freshly ground black pepper, or to taste
 
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. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5769) Mirror: rec.food.recipes: Fri, Oct 15, 2004


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