And then there are the unexpected pleasures, like fresh beans. This is the third year that I have brought home at least one batch of fresh lima beans. I've never been a big fan of dried, although I do enjoy running into the occasional bean in a bowl of soup. They are too mealy for me to enjoy all by themselves, though.
Except when they're fresh. As I discovered last year, they are fantabulous. Soft and buttery, they almost melt in your mouth. I have been waiting for their appearance at the market, and when they finally showed up yesterday I grabbed a bunch, along with tomatoes and corn.
I knew I wanted to make something like the succotash I made the first time I brought them home, but I wanted something a little lighter and fresher. So I used a fresh tomato instead of canned, and I only used one tomato. I added a little butter and used olive oil instead of canola. And I had some beautiful basil that I thought would add a little extra burst of freshness.
I like this version much better than the succotash I made the year before last. The buttery beans, the sweet corn, and the slightly tangy tomato make for a perfect combination of summer flavors. This would make a nice change from baked beans or potato salad at your next barbecue.
The recipe as I made it serves two, maybe three at best. It can be easily doubled. And all of the amounts are really to taste, and can vary depending on what you have available.
Home Cookin Chapter: My Recipes
LIMA BEANS WITH CORN AND TOMATO
Makes 2 servings
2 Tbsp olive oil
1 Tbsp butter
1 large tomato, peeled, seeded and chopped
1/4 tsp sugar
1-1/2 cups shelled fresh lima beans (about 1-1/2 lbs in pods)
2 ears fresh corn, blanched and cut from the cob (1-1/2 cups)
2 Tbsp fresh basil
Salt and pepper to taste
Shell the lima beans. Bring about 1/2 an inch of water to a boil in a small saucepan. Add salt and lima beans. Cover, lower heat, and cook for about 10 minutes. The beans should still be a little undercooked.
Heat oil and butter in large skillet over medium heat. Add tomatoes, sugar, and 1/2 a teaspoon of salt and cook until the tomatoes have started to break down and have formed a liquid. Add the lima beans.
Cover, lower the heat, and cook for about 10 minutes, until the lima beans are cooked.
Remove the lid and add the corn to the skillet. Cook for an additional 5 to 10 minutes, until the corn is heated through. Add more salt if necessary, and freshly ground black pepper to taste.
Remove from the heat and tear the basil over the lima beans and corn just before serving.
Exported from Home Cookin 6.46 (www.mountain-software.com)