Frozen or canned vegetables may be substituted for fresh ones.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.

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  • Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.

  • Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Nutrition Facts

477.2 calories; protein 8.7g 18% DV; carbohydrates 40.1g 13% DV; fat 33.9g 52% DV; cholesterol 81.3mg 27% DV; sodium 1083.5mg 43% DV. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/17/2004
For an EASY and LOW-FAT version I used canned lima beans canned tomatoes and canned creamed corn. I omitted the butter salt and sugar and just added some garlic powder instead. This was great hot or even cold (served as a summer salad dish)! Read More
(157)

Most helpful critical review

Rating: 2 stars
07/20/2008
Way too much butter for me.I've just cooked it and am trying to find a way to save it. Read More
(11)
67 Ratings
  • 5 star values: 41
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/17/2004
For an EASY and LOW-FAT version I used canned lima beans canned tomatoes and canned creamed corn. I omitted the butter salt and sugar and just added some garlic powder instead. This was great hot or even cold (served as a summer salad dish)! Read More
(157)
Rating: 5 stars
08/23/2007
I wanted to make something with Lima Beans so the ingredient search showed up this recipe. The recipe looked rather bland, but I decided just to try it anyway. I'm glad I did! Here was my version since I had nothing fresh on hand. Since I was feeding 6 people I used 3 cups frozen lima beans, 2 cans diced tomatos (with juice), 2 cups of frozen sweet corn, 1 stick of butter, seasoning salt, pepper and a touch of onion powder to taste. I simmered the limas first with the stick of butter until tender (15-20 min), added tomatos, corn, 2 packs of Splenda and seasonings. Simmered on low for another 15 minutes and Voila! Every last bite was thoroughly enjoyed by all ... thanks! Read More
(109)
Rating: 5 stars
02/10/2004
I used shelled edamame in place of the lima beans -- Not because I don't love limas because I do I just didn't have any. It turned out great with the edamame. I can't wait to try it with limas:) Read More
(90)
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Rating: 5 stars
12/12/2003
I wanted to make this ahead for Thanksgiving. I thought it sounded wonderful when I was reading it. It did turn out wonderful. I cannot wait to serve it to my guests. I do have a suggestion however... Make it when fresh corn and tomatoes are in season. I used fresh corn and tomatoes but had to buy frozen lima beans. I doubled the recipe and with the vegies being out of season spent about 20.00 just to make it. That's ok this one time - it's a special occasion and everyone is going to love it! I had to find out how to skin the tomatoes because I didn't know. You wash them and remove the stem. Boil a pot of water deep enough to cover the largest tomatoe. Have a container with ice water with ice floating it it ready - also enough to be able to submerse all of the tomatoes you plan to do. Cut a small shallow x on the bottom of each tomatoe. Put them in the boiling water doing 1 at a time for 30 seconds (really just 30 seconds) and them put them in the ice water for 5 minutes. They came out beautiful! Thanks for a great recipe! Read More
(47)
Rating: 4 stars
11/14/2006
I made this last night and my boyfriend and I loved it! However though I used the same ingredients I scaled down the recipe by half and then only used half of the amount of butter than was called for. I started one cup frozen lima beans in 1/4 cup (half a stick)of butter in a skillet over medium-low heat for about 10 min then I added two peeled and chopped tomatoes the sugar and one cup frozen corn and simmered it in the same pan for about another 20 minutes. I fail to understand why two pans are needed to prepare this dish. Still the flavor was sooooo good and the vegies retained their texture (except for the tomatoes). Read More
(37)
Rating: 5 stars
06/14/2007
This is a great side dish! I cut this in half since it was just for two of us. I used frozen lima beans and canned corn which worked just fine in this recipe. Read More
(17)
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Rating: 5 stars
08/01/2007
OMG! I used all fresh local produce and real butter! I only made half the recipe and wish I had made the whole thing. SO GOOD! Like another reviewer I did not use two pots. Cooked the beans about 10 minutes and then added the tomatoes for 10 more. Then the corn for about 5 I couldn't wait any longer to eat it! YUM! Read More
(15)
Rating: 5 stars
12/01/2010
I have made this recipe about 4-5 times since finding it. While we really like it (obviously) I have made some adjustments and thought I'd share. I originally tried canned tomatoes based on a reviewer. Bad idea. The taste is just not the same. Stick to the original recipe's fresh tomatoes-for which now I'll only use Roma tomatoes. I have come to substitute the fresh corn and lima beans with frozen if I need to be fast but two of my kids will not eat it if I've used canned corn or canned lima beans. The textures are completely different. Read More
(13)
Rating: 2 stars
07/20/2008
Way too much butter for me.I've just cooked it and am trying to find a way to save it. Read More
(11)