Serves four to six
1 tablespoon extra virgin olive oil
1 to 2 tablespoons unsalted butter
1 large yellow onion, chopped
1 medium sized dark green thin fleshed pepper, halved, cored, seeded, and chopped
1/2 pound shelled fresh lima beans, cooked according to previous recipe
4 to 5 ears of corn on the cob, cooked and kernels cut off (can be leftover)
Sea salt and freshly ground black pepper to taste
2 or 3 pinches red pepper flakes or more to taste
About 1/2 teaspoon Greek oregano
2 to 3 tablespoons heavy cream or more to taste
To prepare:
In a large skillet over moderate high heat, coat the bottom with oil and add butter, when the foam subsides, add onion and green pepper and sauté until soft and translucent, about three to four minutes. Add corn kernels and lima bean (both previously cooked), stir in salt, pepper, red pepper flakes, oregano and sauté until well mixed. Taste and adjust the seasoning. Add cream and cook until slightly thickened, about three minutes. Taste and adjust the seasonings and serve at once.
Related Recipes:
Basmati Rice with Toasted Coconut, Cashews and Dried Blueberries
Buttered Fresh Lima Beans
Orange Glazed Garlic Scented Pork Tenderloin