Makes 4 servings
(2 cups per serving)
2 cups of lima beans
4 cups of fresh corn, cut off of cobb or frozen unthawed
1 large red pepper, chopped
1 red onion, chopped
1 cup of turkey andouille sausage
1/2 teaspoon of Old Bay Seasoning
1/4 teaspoon of crushed black pepper
1/4 teaspoon of chipotle powder (optional)
2 cloves of fresh minced garlic
2 tablespoons of olive oil (divided)
1 cup of white balsamic vinegar or apple cider vinegar
Salt & pepper to taste
In a large pot, cook the lima beans in water until tender. (10-15 minutes.) Drain and set aside.
While the beans are cooking, prepare the rest of the ingredients.
Chop up the onion, pepper and minced garlic and add to bowl.
In a large pan over medium heat. Add one tablespoon of olive oil. Swirl to coat and add the turkey sausage along with the old bay seasoning, chipotle powder (if using) and fresh minced garlic. Cook for 3-4 minutes until slightly browned.
To the pan, add the onion, pepper and minced garlic. Cook for another 3-4 minutes. Add the corn and cooked lima beans.
Add the vinegar to the pan and cook until it reduces. (Should take 3-4 minutes.)
Add the remaining 1 tablespoon of olive oil. Toss to combine. Check for seasoning and add salt and pepper to taste. Serve.
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