Serves 10. Recipe is provided by LSU School of Human Ecology.
1 stick butter, divided
2 cups fresh lima beans
1/2 tsp. salt
4 fresh tomatoes, peeled and chopped
2 tsps. white sugar
4 ears fresh corn kernels, cut from the cob
1. Melt 1/2 stick butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
2. Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 stick butter. Cook until tomatoes are tender, about 20 minutes.
3. Stir tomatoes into lima beans and add corn; cook 10 minutes more.
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