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
Ingredients:
-lima beans
-corn
-tomatoes
-red onions
-garlic, olive
oil, salt and black pepper to taste
-vinegar
-chopped parsley
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.
