Lima Beans Corn Food

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
• Stir in basil and serve.

SUCCOTASH

Steps:

• In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste.

LIMA BEAN AND CORN SUCCOTASH

Steps:

• Bring beans and 8 cups water to a boil in a large pot. Season with salt. Reduce to a simmer and cook until tender, 20 to 25 minutes. Add corn and cook just until tender, 4 to 6 minutes. Drain any excess liquid and return beans to pot. Add cream and cook until slightly thickened, 2 to 3 minutes. Remove from heat and stir in butter. Season with salt and pepper.

LIMA BEAN SALAD

Steps:

• For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
• Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
• Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

LIMA BEAN AND CORN CASSEROLE

Steps:

• Cook lima beans and corn together, following package directions.
• Drain.
• Make sauce by melting margarine in sauce pan and adding the chopped spring onions.
• Blend in the flour, milk, salt and one cup of grated cheese.
• Cook until the sauce begins to thicken; add pimento and water chestnuts.
• Layer vegetables and sauce in greased 1 1/2 quart casserole dish, beginning with vegetables and ending with layer of sauce.
• Top with 1/2 cup grated cheese and bread crumbs or crushed potato chips, your preferance.
• Bake at 350 degrees for 25-30 minutes or until topping is golden brown and casserole is bubbly around the edges.

LIMA BEAN AND CORN SALAD

Steps:

• Fry bacon until crisp, drain and crumble.
• Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
• Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.

LIMA BEANS, CORN AND HAM

Steps:

• Saute the beans and corn in butter until just beginning to caramelize. Salt and pepper to taste. Toss in left-over ham and heat through.

LIMA BEANS & CORN

Steps:

• Bring broth to boil, add beans and corn, reduce heat, cover and simmer for 8-10 minutes or until vegetables are just tender. If canned vegetables used adjust time. Add sugar and pepper. Simmer until liquid is almost evaporated. Add sour cream and serve.

BABY LIMA BEANS AND CORN

Steps:

• In a medium size saucepan bring water to a boil.
• Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
• Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
• Serve and enjoy!

CROCK POT LIMA BEANS AND CORN

Steps:

• Rinse beans in cold water and drain.
• Soak beans in water overnight.
• Drain water and place into a greased crock pot.
• Add enough water to just cover beans.
• Add ham hock, then celery, carrot, green pepper, corn, onion, pepper, and garlic.
• Cover and cook on low 8-10 hours.
• Remove bones and fat.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
• Stir in basil and serve.