I love lima beans, but they are not well known in Brazil. Maybe it’s because we are serious about our beans and have quite a few of them. When I saw the canned imported lima beans on the grocery store shelf, I couldn’t care less about conservatives and the other stuff they put in cans to make it last long, I just craved for some lima loving that would remind me of good ol’ Georgia.
As always, I gave my own twist onto the recipe. First, because we don’t have vegan butter around. But also because I am just picky like that:
Julie’s Summer Succotash
-garlic, olive oil, salt and black pepper to taste
Heat the olive oil and garlic, add the onions until soft. Add the lima beans first, the corn after a while and the tomatoes last. Sprinkle some chopped parsley and vinegar when you are done.