1 (14-ounce) package frozen Fordhook lima beans, thawed
1 1/2 cups chicken broth
1 Tablespoon canola oil
3 Tablespoons unsalted butter, divided
1 large yellow onion, finely diced
2 medium cloves garlic, finely minced
4 large ears yellow corn, husked, and kernels cut from the cobs (about 2 cups)
1 red bell pepper, stemmed, seeded, and cut into a 1/4-inch dice
2 Tablespoons chopped fresh flat leaf parsley
1 teaspoon chopped fresh thyme leaves
1 Tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
Cayenne pepper or Tabasco to taste
In a medium saucepan, combine the beans and chicken broth. Bring to a boil and cook for 3 minutes. Reduce the heat to a simmer and cook, covered, for 15-20 minutes.
Meanwhile in a large saucepan, heat the canola oil over medium-high heat. Add 2 Tablespoons of the butter. Once the foaming subsides, add the onion and saute until translucent, about 5-7 minutes. Add the garlic and saute for 1 minute. Add the corn and the red pepper and saute until the corn is light golden in spots and tender. Using a slotted spoon, remove the lima beans from the chicken broth and add to the corn mixture. Add 1/3 cup of the chicken broth to the vegetables, stir to combine, and cook until heated through. Remove from the heat and stir in the parsley, thyme, lemon juice, and remaining 1 Tablespoon of butter. Season to taste with salt and freshly ground black pepper. Stir in cayenne pepper or Tabasco if using or let each diner add as desired. Serve immediately. Enjoy!
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