Ingredients

The following ingredients have 7 Servings
  • 1 1/2 cups fresh lima beans
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chopped onion
  • 1 garlic clove (minced)
  • 2 cups chopped zucchini
  • 1 1/2 cups corn kernels
  • 2 medium red tomatoes (chopped)
  • 1 teaspoon hot sauce
  • 1 tablespoon chopped fresh basil
  • Salt and pepper to taste

Instruction

  • Simmer the lima beans in lightly salted water until tender, about 15 minutes. Drain.
  • In a large skillet, heat the oil and butter over medium heat.
  • Add the chopped onion and sprinkle with salt. Cook, stirring occasionally, until soft and translucent.
  • Add the garlic and cook for 1 minute.
  • Add the zucchini and cook, stirring occasionally, until slightly softened (about 5 minutes).
  • Add the lima beans, corn, tomatoes, and hot sauce. Stir to combine.
  • Reduce heat to medium-low and cover skillet. Cook until heated through and tomatoes are soft, about 10 minutes*. Stir occasionally.
  • Add chopped basil and stir to combine. Add salt and pepper to taste. Transfer to a bowl to serve.