Yield: 6 servings
|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)|
|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