8 oz baby lima beans
1 cup water
8 oz corn kernels
2 tbs butter
salt and pepper to taste
1/2 cup light cream
chopped parsley leaves for garnish
Total time (prep and cooking)
40 minutes
Preparation
Boil lima beans in 1 cup water. Simmer until the beans are easily separated
with a fork. Drain and place the beans back in pan. Add the corn kernels,
butter, salt and pepper to taste and the cream. Cook over low heat for 30
minutes. Do not boil.
Garnish with chopped parsley before serving.
