created: 2006-05-31 21:07:35
OK, so it's only the beginning of summer right now but this recipe works really well as both a summer and autumn dish. I last made it for Canadian Thanksgiving (early October). From Jack Bishop's A Year in a Vegetarian Kitchen.
2 10 oz packages frozen lima beans 2 tbsp canola oil 1 small onion, minced 2 medium garlic cloves, minced 1 14.5 oz can diced tomatoes or 14 oz fresh tomatoes, diced 1 1/2 cups frozen corn 1/2 cup half and half cream Salt and pepper 12 large basil leaves, shredded (or sage, if you want a more autumnal flavour) Saute onion until transclucent. Add garlic, and cook until fragrant, about 1 minute. Stir in tomatoes, beans and corn and bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in cream, salt and pepper. Simmer until mixture thickens slightly, 2-3 minutes. Stir in basil or sage and serve.