tablespoons extra virgin olive oil
1 1/2 cup chopped onion
coarse kosher salt
1 clove garlic, minced
3 cups chopped red tomatoes
2 1/4 cups corn kernels
2 cups lima beans
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with salt. Saute until soft and translucent, about 5 minutes. Add garlic; stir until fragrant. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover and simmer until corn and lima beans are tender (about 20 minutes). Stir occasionally. Season to taste with salt and pepper. Stir in basil and serve.
1 1/2 cup chopped onion
coarse kosher salt
1 clove garlic, minced
3 cups chopped red tomatoes
2 1/4 cups corn kernels
2 cups lima beans
3 tablespoons thinly sliced fresh basil
Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with salt. Saute until soft and translucent, about 5 minutes. Add garlic; stir until fragrant. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover and simmer until corn and lima beans are tender (about 20 minutes). Stir occasionally. Season to taste with salt and pepper. Stir in basil and serve.
