Ingredients

  • 1 cup shelled fresh cranberry beans, or cooked fresh or frozen lima beans
  • Salt to taste if desired
  • 3 tablespoons butter
  • 1 ½ cups finely chopped red onion
  • ½ teaspoon minced garlic
  • 2 cups red ripe tomatoes cut into 1/4-inch cubes
  • Freshly ground pepper to taste
  • 3 tablespoons finely chopped parsley
  • 1 ½ cups fresh corn kernels scraped from the cob (or use frozen whole-kernel corn)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      346 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 15 grams protein; 22 milligrams cholesterol; 18 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Bring enough water to a boil to cover beans when they are added.
  2. Add cranberry beans and salt, and cook until tender. Cooking time might vary from one batch to another, ranging from 5 to 20 minutes. Drain beans and set aside.
  3. Heat butter in a large skillet and add onion and garlic. Cook, stirring, until wilted. Add tomatoes, salt, pepper and parsley. Cook about 1 minute. Add cooked cranberry or lima beans and corn and cook about 2 minutes.

30 minutes

Dining and Cooking