Categories: Meals
Ingredients
- 4 tsp. kosher salt, divided
- 2 cups fresh or thawed frozen butter beans
- 2 cups sliced fresh okra
- 2 tbsp. unsalted butter
- 1/2 small red onion, diced
- 1 garlic clove, minced
- 2 cups fresh corn kernels
- 2 plum tomatoes, diced
- 1/2 cup heavy whipping cream
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
Directions
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Fill a large Dutch oven with 4 inches water. Add 3 tsp. salt and bring to a boil over high heat. Add beans; cook for 15 minutes. Add okra; cook until vegetables are tender, about 10 minutes more. Drain well.
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In a large skillet, melt butter over medium heat. Add onion; cook until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in corn and tomatoes; cook for 5 minutes. Stir cooked beans and okra, cream, pepper and remaining 1 tsp salt. Cook, stirring frequently, until heated through, about 5 minutes; stir in parsley. Serve immediately.