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Lima Beans and Corn

Chef.at.Home's picture
Ingredients
  Lima beans 2 Cup (32 tbs), shelled (Fresh Or Canned)
  Salt 1 Teaspoon
  Sweet corn 2 Cup (32 tbs) (Fresh Or Canned)
  Light cream/Milk / evaporated milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Wash the beans, and boil, covered, in 1 cup water with 1/2 teaspoon salt 20 minutes, or until tender. Drain.
2. Husk 4 to 6 ears of sweet corn, rub off the silk, cut off and measure 2 cups of kernels. Cook this covered with 1/2 cup water, 1/2 teaspoon salt 5 minutes. Drain. (Save both bean and corn liquids for soup or gravy.)
3. Heat the beans and corn together with the cream and butter or margarine. Taste and add salt and pepper as needed.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Corn

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1152 Calories from Fat 541

% Daily Value*

Total Fat 62 g95.2%

Saturated Fat 36 g179.9%

Trans Fat 0 g

Cholesterol 163.4 mg54.5%

Sodium 2041.1 mg85%

Total Carbohydrates 132 g43.9%

Dietary Fiber 25 g99.9%

Sugars 16 g

Protein 34 g68.6%

Vitamin A 60.8% Vitamin C 161.6%

Calcium 17.1% Iron 66.4%

*Based on a 2000 Calorie diet

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Lima Beans And Corn Recipe