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Beans, corn and so much more, A flavorful and satisfying combination of fresh summer vegetables. This recipe was inspired by one from Alice Waters' cookbook "The Art of Simple Food", but adjusted for a spicy flare.


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1 lb fresh cream peas; or lima beans, shelled
4 ears sweet corn; shucked
3 tbsp butter
1 yellow onion; diced
2 jalapeno peppers; finely chopped
1/2 lb okra; cleaned and cut into rounds
2 zucchini; diced
2 tomatoes; seeded and diced
2 cloves garlic; minced
2 tsp fresh parsley; chopped
2 tsp fresh basil; chopped
2 tsp fresh oregano; chopped

Original recipe makes 4 Servings



1. Place the cream peas in a medium pot and cover 1 1/2" with water. Bring to a boil and salt the water if desired. The cream peas should take 15-25 minutes to become tender-- cook to your preference.

2. While the cream peas are cooking, shuck the corn and slice from the cob.

3. In a large heavy saucepan over medium heat, melt the butter. Saute the onion and jalepeno until the onion becomes translucent.

4. Add the zucchini and cook ~5 min until starting to brown, then add the tomatoes. Cook a few minutes to soften, then add the corn and garlic. Cook over medium-high heat for 1 min, scraping up the bits from the bottom of the pan.

5. Add the drained and cooked beans and cook everything together for 3-4 min until the corn is cooked through. Taste and season as desired with salt, pepper, parsley, basil and oregano. Enjoy!


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Calories Per Serving: 484 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Yum! Also good on top of nachos as a left over, but then again, what isn't? Would definitely make this again.
Nlp9 4 years ago

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