Buttered Lima Beans and Corn
Serves 4 to 6
There are times when some fresh vegetables are not available, such as lima beans and corn, and the frozen varieties are very good. 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.
- 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.