If you use dried beans, be sure to soak them overnight and then cook them in water until they are al dente.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • ½ lb. fresh lima beans
  • 2 ears fresh corn
  • 1 large yellow onion
  • 1 red pepper
  • 1 tsp. olive oil
  • ½ tsp. freshly cracked black pepper
  • 1 Tbsp. flour
  • ½ cup skim milk
  • ½ cup vegetable stock
  • 1 Tbsp. minced fresh parsley


  • Cook the beans and corn separately in boiling water until just tender (not quite done). Remove the corn kernels from the cobs. Small-dice the onion and red pepper.
  • In a large saucepan, heat the oil to medium temperature, add the onion, and sauté until light golden in color. Add the red pepper and cook for 1 minute. Season with black pepper.
  • Add the beans and corn, sprinkle with flour, and stir. Whisk in the milk and stock; simmer at low heat for approximately 30 to 45 minutes, until the beans and corn are thoroughly cooked. Garnish with parsley.