Popular during the Great Depression, this dish provides all of the essential amino acids which makes it a less expensive alternative to meat. Vegans will love this combination of a grain (corn) and legumes (lima beans) among other fresh, delicious, seasonal ingredients. Serves 8.
1 medium onion, minced
2 tablespoons minced parsley (divided)
4 garlic cloves, minced
½ cup olive oil
1 tablespoon paprika
2 cups diced tomatoes
2 cups diced red bell pepper
2 lbs. fresh corn, cut off the cob
2 cups cubed zucchini
2 cups fresh lima beans, shelled
~½ cup water
Salt and pepper to taste
Sauté onion, 1½ tablespoons of the parsley, and garlic in olive oil until soft and translucent. Add paprika, sauté for 1 or 2 minutes. Add tomatoes, red bell pepper, corn, zucchini, and shelled lima beans and toss. Add just enough water to moisten vegetables. Season to taste and cover tightly. Simmer for 30 minutes or until all vegetables are tender. Uncover and simmer rapidly for 5 to 10 minutes to reduce liquid. Check seasoning and sprinkle with remaining parsley.