Corn And Lima Bean Medley Recipes

VEGAN SOUTHERN-STYLE SUCCOTASH

Steps:

• Heat oil or butter in a large skillet over medium-high, add onion and garlic and cook until onion is soft about 3 minutes.
• Add tomatoes, lima bean, corn, okra, vegetable broth, and basil. Cover skillet and cook for about 1o minutes, stirring occasionally or until vegetables are tender.
• Season with salt and pepper to taste.

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!

LENTILS, KALE, AND SAUSAGE SOUP

Steps:

• Cook the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes. Add the onion and garlic and cook until the onion softens and the sausage is browned all over, about 4 more minutes.
• Add the stock, stirring and scraping to loosen any browned bits from the bottom of the Dutch oven. Add the lentils, tomatoes, salt, and pepper and bring to a boil. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes.
• Stir in the kale and cook, stirring constantly, until softened, about 1 minute. Serve with the baguette.

ZESTY CORN AND BEANS

Steps:

• In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

CORN AND BEAN MEDLEY

Steps:

• In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.

CORN AND BEAN MEDLEY

Steps:

• In a large nonstick skillet, saute green pepper and onion in butter and oil until tender. Add the remaining ingredients. Cook and stir over medium heat for 4-5 minutes or until heated through.

CORN AND LIMA BEAN MEDLEY

Steps:

• In a heavy saucepan whisk together cornstarch, sugar and pepper until blended and smooth. Gradually whisk in evaporated milk. Add corn, lima beans and shallots and stir to combine.
• Place over high heat and bring to a boil, stirring often. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and sauce has reduced by about half and coats the vegetables lightly (about 10 - 12 minutes).
• stir in parsley and serve or refrigerate (up to 2 days) and serve later.
• Can be reheated in a double boiler.