Lima beans and tomatoes are stewed with butter, then simmered with corn. This is fabulous with fresh summer veggies, but frozen or canned can be used.

Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes. Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining...


  • 1 cup butter, divided
  • 2 cups fresh lima beans
  • 1/2 teaspoon salt
  • 4 fresh tomatoes, peeled and chopped
  • 2 teaspoons white sugar
  • 4 ears fresh corn kernels, cut from the cob

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