The vegetables can be prepared ahead and finished up to the middle of step 3. Heat for 5 minutes before serving.
Recipe information
Yield
makes 8 servings
Ingredients
2 cups baby lima beans, thawed if frozen
2 cups corn kernels, thawed if frozen
2 cups green beans, cut into 1/2-inch lengths
1 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) seeded ripe plum tomatoes
2 tablepoons olive oil
1 tablespoon unsalted butter
1 cup chopped onion
1 tablespoon minced garlic
1 cup defatted chicken broth
1 tablespoon chopped fresh sage or 1 teaspoon dried
Salt and pepper, to taste
3 tablespoons chopped parsley
Preparation
Step 1
1. Blanch the beans and corn separately until just tender in boiling water. Rinse under cold water. Drain and reserve.
Step 2
2. Melt the oil and butter in a large skillet over medium-low heat. Add the onion and cook until wilted, about 10 minutes, stirring, adding the garlic during the last 3 minutes.
Step 3
3. Stir the blanched vegetables into the onions, coating with butter. Toss with broth, adding sage. Season with salt and pepper, and cook, stirring, over medium-low heat for 7 to 10 minutes. Cook, covered, another 5 minutes. Add the parsley, adjust the seasonings and serve immediately.
Nutrition Per Serving
Per serving: 200 calories
32 g carbohydrates
9 g protein
6 g fat
5 mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
