Recipe by Michele O'Sullivan
"Frozen or canned vegetables may be substituted for fresh ones."
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fresh lima beans
fresh tomatoes, peeled and chopped
fresh corn kernels, cut from the cob
For an EASY and LOW-FAT version, I used canned lima beans, canned tomatoes, and canned creamed corn. I omitted the butter, salt, and sugar, and just added some garlic powder instead. This was great hot or even cold (served as a summer salad dish)!
Way too much butter for me.I've just cooked it and am trying to find a way to save it.
I wanted to make something with Lima Beans so the ingredient search showed up this recipe. The recipe looked rather bland, but I decided just to try it anyway. I'm glad I did!
Here was my version since I had nothing fresh on hand. Since I was feeding 6 people I used 3 cups frozen lima beans, 2 cans diced tomatos (with juice), 2 cups of frozen sweet corn, 1 stick of butter, seasoning salt, pepper and a touch of onion powder to taste. I simmered the limas first with the stick of butter until tender (15-20 min), added tomatos, corn, 2 packs of Splenda and seasonings. Simmered on low for another 15 minutes and Voila! Every last bite was thoroughly enjoyed by all ... thanks!
I used shelled edamame in place of the lima beans -- Not because I don't love limas, because I do, I just didn't have any. It turned out great with the edamame. I can't wait to try it with limas:)
I wanted to make this ahead for Thanksgiving. I thought it sounded wonderful when I was reading it. It did turn out wonderful. I cannot wait to serve it to my guests. I do have a suggestion, however... Make it when fresh corn and tomatoes are in season. I used fresh corn and tomatoes but had to buy frozen lima beans. I doubled the recipe and with the vegies being out of season, spent about $20.00 just to make it. That's ok this one time - it's a special occasion and everyone is going to love it! I had to find out how to skin the tomatoes, because I didn't know. You wash them and remove the stem. Boil a pot of water deep enough to cover the largest tomatoe. Have a container with ice water with ice floating it it ready - also enough to be able to submerse all of the tomatoes you plan to do. Cut a small shallow x on the bottom of each tomatoe. Put them in the boiling water, doing 1 at a time, for 30 seconds (really, just 30 seconds), and them put them in the ice water for 5 minutes. They came out beautiful! Thanks for a great recipe!
I made this last night and my boyfriend and I loved it! However, though I used the same ingredients, I scaled down the recipe by half and then only used half of the amount of butter than was called for. I started one cup frozen lima beans in 1/4 cup (half a stick)of butter in a skillet over medium-low heat for about 10 min, then I added two peeled and chopped tomatoes, the sugar, and one cup frozen corn and simmered it in the same pan for about another 20 minutes. I fail to understand why two pans are needed to prepare this dish. Still, the flavor was sooooo good and the vegies retained their texture (except for the tomatoes).
This is a great side dish! I cut this in half since it was just for two of us. I used frozen lima beans and canned corn, which worked just fine in this recipe.
OMG! I used all fresh local produce and real butter! I only made half the recipe and wish I had made the whole thing. SO GOOD! Like another reviewer I did not use two pots. Cooked the beans about 10 minutes and then added the tomatoes for 10 more. Then the corn for about 5 I couldn't wait any longer to eat it! YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 305
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