• Yield 6 servings


2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup chopped onion
1/4 cup chopped red bell pepper
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound frozen baby lima beans
1-1/2 cup low-sodium chicken broth
1 teaspoon chile paste
2 cups frozen corn
2 teaspoons chopped fresh parsley leaves


  1. Melt the butter and oil in a 3-quart pot set over medium heat. 
  2. Add the onion, bell pepper, garlic, salt, and black pepper, and cook until the onions are soft, about 5 minutes. 
  3. Stir in the lima beans, chicken broth, and the chile paste, and bring to a simmer. 
  4. Cover and cook for 20 minutes, or until the beans are tender. 
  5. Stir in the corn and cook for 3 minutes longer. 
  6. Remove from the heat, stir in the parsley, and serve hot.


Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved