Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Ears corn or |
| 3 cups | Frozen corn kernels, thawed |
| 2 pounds | Fresh lima bean (abt 2 cups) or frozen limas, thawed |
| 1 medium | Leek, cleaned and chopped white and green parts (abt 1 1/4 cups) |
| 1 tablespoon | Olive oil |
| 2 cups | Tomatoes, chopped (abt 2 large tomatoes) |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ cup | Chopped parsley, cilantro basil or combo |
1. Cut the corn from their husks and remove the lima beans from their pods.
2. In a large skillet, saut‚ the leek in the oil until it wilts, 2-3 minutes. Add the corn, lima beans, tomatoes, salt and pepper.
3. Bring to a simmer over high heat. Cover and turn the heat to low, then simmer for 10 minutes. Add the parsley. SErve hot or at room temperature.
Note: If you use frozen lima beans, defrost them and add them during the last few minutes of cooking.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 207 Submitted By DIANE LAZARUS On 10-04-95