← Nouns Cooking · American

Ingredients

• 300 g Lima (butter) beans, frozen
• 2 tbsp Olive oil
• ½ Red onion, chopped
• 1 red bell pepper, diced
• 120 g Okra, sliced (optional)
• 2 cloves Garlic, chopped
• ½ tsp Smoked paprika
• 3 sprigs Thyme
• 500 g fresh corn kernels (from about 4 cobs)
• 250 g Cherry tomatoes, halved
• 1 tsp salt, or to taste
• ½ tsp Black pepper
• 1 tbsp lemon juice
• 1 tbsp Cider vinegar
• 1 handful Basil, torn

Method

1. Cook the lima beans in boiling salted water for 5 min, until tender, then drain.
2. Heat the oil in a large frying pan over medium heat. Cook the onion, pepper and okra (if using) for 5 min, until softened.
3. Add the garlic, smoked paprika and thyme and stir for 1 minute, until fragrant.
4. Turn the heat up to medium-high, add the corn and cook for 4–5 min, stirring, until it is bright yellow and just tender.
5. Add the tomatoes and drained beans and cook for 2 min, until the tomatoes just begin to soften. Season with salt and pepper.
6. Take off the heat, remove the thyme stalks and stir in the lemon juice, vinegar and basil. Serve warm or at room temperature.

Tips

• Frozen edamame or broad beans are good stand-ins for lima beans.
• For a classic Southern version, start by crisping 4 rashers of chopped bacon and cook the vegetables in the fat (it’s no longer vegan, of course).

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons Once Upon a Chef BBC Good Food