Summary
Here's a new twist on the classic corn-and-lima-bean combo: You simply spread frozen lima beans on an oiled tray (no need to defrost), toss them with freshly shorn corn and some garlic and tarragon, cover, and roast everything in the oven. It requires only a few minutes of effort and bakes into a fabulous dish all by itself. The fresh tarragon infuses your kitchen as well the dish.
If you are someone who will never be convinced that lima beans are delicious, you can substitute frozen green soy beans (edamame) or, if you can find them, frozen green chickpeas. Furthermore, if you can get fresh fava beans and have the time to shell and peel them, by all means, use them instead of the frozen limas. You will need about 4 cups shelled and peeled favas.See the full content of this document
Extract
Late-Summer Harvest Yields Simple Succotash
Roasted Tarragon Succotash
2 to 3 tablespoons extra-virgin...See the full content of this document
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