Buttered Lima Beans and Corn

Serves 4 to 6

There are times when fresh vegetables are not available and some frozen varieties, such as lima beans and corn, are perfectly acceptable. This is an old Pennsylvania Dutch family recipe. My mother used frozen corn and lima beans to make this throughout the year. My grandmother canned her vegetables during the harvest and used them when fresh were not available. Buttered lima beans mixed with corn goes especially well with roasted or braised meat or poultry. It is a quick, easy and delicious side dish. You can use more or less of either vegetable to taste, and make the recipe in any amount needed.

Ingredients

• 1 cup water
• 1 package (16 ounces) frozen lima beans
• 1-1/2 cups frozen corn kernels
• 2 tablespoons butter, preferably unsalted
• Salt and pepper to taste

Bring the water to a boil in a medium saucepan. Add some salt, then the lima beans. Cover, reduce heat to medium-low, and cook until tender, about 20 minutes. Add the corn and cook another 5 minutes. Drain well. Add the butter, salt and pepper and stir over low heat until the butter is melted. Taste for seasoning and serve immediately or keep warm over a very low heat.

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No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying

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