Pasta With Corn And Lima Beans Recipes

Steps:

• 1. Cook pasta according to package directions. Rinse in cold water and drain well.
• 2. Cook corn (in the husks), 2 ears at a time, in the microwave on high for 3 1/2 minutes. Shuck, cool and cut kernels from the cob.
• 3. Cook lima beans according to package directions. Rinse with cold water and drain well.
• 4. In a large bowl, combine pasta, corn, lima beans, tomatoes and green onions.
• 5. In a small bowl, combine oil, vinegar, lemon juice, sugar, parsley, salt and pepper. Adjust seasoning. Pour over pasta and mix well.
• 6. Sprinkle with bacon bits just before serving - Or serve on the side. (If you are vegetarian, you can use artificial bacon bits or omit)

Steps:

• In a medium size saucepan bring water to a boil.
• Place frozen lima beans, bacon drippings, salt and pepper in water. Cover with a lid. Turn heat down to very low heat and let simmer for an hour and 15 minutes. Keep a watchful eye and do not let water boil out.
• Pour drained can of corn kernels into bean mixture and simmer 15 more minutes.
• Serve and enjoy!

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• Place 1 1/2 cups of the corn in a food processor with the milk. Process until pureed.
• Heat the olive oil in a large heavy-bottomed skillet. Add the shallots and cook until softened, about 5 minutes. Add the remaining corn and the lima beans and cook for 5 minutes, stirring often. Stir in the corn puree.
• Cover the skillet and cook, stirring occasionally, until the beans are tender, about 15 minutes. Uncover and stir in tomatoes, olives, salt and pepper. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

Steps:

• In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix pasta with bean mixture and salt as desired.

Steps:

• Saute the beans and corn in butter until just beginning to caramelize. Salt and pepper to taste. Toss in left-over ham and heat through.