Submitted By: friendlybear
This is my twist on an old Southern recipe, goes great with anything.
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1 cup butter, divided
2 cups fresh lima beans
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
2 cloves garlic (pressed)
1 tablespoon lemon juice
2 green onions chopped
4 fresh tomatoes, peeled and chopped
4 ears fresh corn kernels, cut from the cob
Shell lima beans, peel and chop tomatoes and green onion. Remove the corn from the cob.
Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans, garlic and salt, and cook on medium-low until tender, about 20 minutes.
Meanwhile, in a separate saucepan heat tomatoes, onion, oregano, lemon juice and remaining 1/2 cup butter.
Cook until tomatoes are tender, about 20 minutes.
Stir tomatoes into lima beans and add corn; cook 10 minutes more.