Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Servings: 5
- 3/4 tsp salt
- ½ lb green beans trimmed and angle-cut crosswise into ½-inch pieces
- ½ lb frozen or fresh baby lima beans thawed if frozen
- 2 tbsps unsalted butter
- 1 cup yellow onion finely diced
- 2/3 pound medium zucchini scrubbed, trimmed, quartered lengthwise, cut crosswise into ½-inch pieces
- ½ lb corn kernels
- 1 cup whipping cream
- freshly ground black pepper
- 2 tbsp flat-leaf parsley finely chopped
Bring a medium pot of water to a boil. Add the salt, green beans, and lima beans. Cook uncovered, stirring occasionally, until just tender, about 5 minutes. Drain. Transfer immediately and pat dry.
In a large, heavy skillet over medium heat, melt the butter. Add the onion, cover and cook, stirring once or twice, until the onion begins to get color, about 4 minutes. Add the zucchini and cook, stirring occasionally, until the zucchini is lightly browned. About 5 minutes.
Add the green beans, lima beans, corn, whipping cream, 3/4 teaspoon salt and a generous grinding of pepper.
Cover and bring to a brisk simmer. Cook, stirring occasionally, until the cream has reduced by about half and is thickened slightly and the lima beans are tender. About 5 minutes. Remove from heat and stir in parsley. Adjust seasoning. Serve hot.