Prep 0 mins
Cook 15 mins
My husband who loves lima beans found this on another side and decided that we had to try it. We all enjoyed it. It originally called for low sodium chicken broth and low fat sour cream, but this suits our tastes better. We always use frozen vegetables in this.
- 1⁄3 cup vegetable broth
- 1 cup baby lima beans (frozen or canned)
- 1 cup corn (frozen or canned)
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon black pepper
- 2 tablespoons sour cream
- Bring broth to boil, add beans and corn, reduce heat, cover and simmer for 8-10 minutes or until vegetables are just tender. If canned vegetables used adjust time. Add sugar and pepper. Simmer until liquid is almost evaporated. Add sour cream and serve.