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From a Narraganset Indian word meaning "boiled whole kernels of corn," this simple dish is best with fresh beans and fresh corn, capturing the delicious essence of summer's harvest. Here's my take on it.

Makes 2 servings

1 tablespoon olive oil

1/4 cup finely chopped white onion

1 clove garlic, finely chopped

1 cup fresh baby lima beans (can substitute frozen)

2 to 3 ears of fresh corn (1 cup of kernels) or substitute 1 cup frozen corn

1 tablespoon butter or margarine

Salt and pepper to taste

Put oil in a large skillet and slowly saute the onion and garlic until very tender, about 15 minutes. Set aside.

Bring about 2 cups of water to a boil in a saucepan. When water is boiling, add lima beans, reduce heat and simmer until tender, about 20 minutes.

Cut the kernels off the ears of corn. Add the corn to the saucepan with the limas and cook another 5 minutes or so. (I prefer the corn a bit firm, not cooked too long.)

Remove from heat and drain the water.

Add the onions, garlic and butter or margarine to the corn-lima bean mixture. Toss lightly then season with salt and pepper. Ready to serve.

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