• Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
30g unsalted butter
1 small yellow onion, chopped
3 cloves garlic, minced
1/4 jalapeno, seeded and minced
1 tbsp plus 1 tsp salt
Freshly ground black pepper
315g fresh corn kernels (from about 4 ears)
1 to 2 tsp granulated sugar, depending on the sweetness of the corn (optional)
340g cooked lima beans, or one 280g package frozen fordhook lima beans, thawed
5g chopped fresh marjoram or oregano
115g grape or cherry tomatoes, quartered
10g chopped flat-leaf parsley
1) Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple tsp water.)

2) Raise the heat to medium-high, add the butter beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.

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