…with a side of olive-oil roasted potatoes, a wicked cheap side dish.
$5.50, serves 2-3
I don’t have anything against lima beans. I see them as a smart choice because they provide protein and are quite filling. I did think it was “normal” to hate lima beans for a large part of my life because my father forbade them from coming into the house.
We have had this as a meal several times this summer. Just fill up most of your plate with the warm, buttery succotash, plop down a handful of roasted potatoes and that’s it. One large russet potato feeds 2 people for less than a dollar. The last thing I need to worry about right now is starch.
Why French, you ask? Because I used my bottle of Herbes de Provence to season it! If you don’t have that, just use some ground thyme.
- 1 small spanish onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp earth balance
- 1 tsp fresh pepper
- 1 tsp salt or to taste
- 1 tsp lemon juice
- 1/2 tsp herbes de provence (HDP) or ground thyme
- 1 lb frozen lima beans, thawed
- 2-3 large ears of fresh corn, kernels sliced off
- 1 large tomato, de-seeded and diced
- handful of chopped parsley
- Cook earth balance, onion and garlic in a large pot on medium heat until the onions are softened.
- Add the lima beans, corn, part of the salt, pepper, and a half teaspoon of HDP (or thyme).
- Sautee the vegetables until tender and warm, then add lemon juice.
- Once the lima beans and corn are tender, add the tomato and parsley.
- Season with rest of the salt, pepper, and more HDP or thyme to taste, if needed.