3/4 C. butter

1/2 small onion, diced

1 bag frozen lima beans (I used the larger, fordhook lima beans)

1 t. salt

1/2 t. black pepper

1/4 t. crushed red pepper flakes

4 Roma tomatoes, cut into sixths

3 ears fresh corn, boiled for 5 minutes and quartered

 

In a large skillet, melt the butter. Add the onions and cook for 3-4 minutes. Add the lima beans and seasonings. Cook for 5 minutes, until beans are thawed and heated through. Add the tomatoes. Reduce heat to low and cook, stirring frequently, for 5 minutes, until the tomatoes just begin to give off some juice and cook down a bit. Add corn, stir to heat through. Remove from heat and serve hot or at room temperature.