Ingredients
Original recipe: 4 generous side portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 400 gCorn kernels fresh or frozen
- 480 gCanned butter beans drained and rinsed
- 180 gRed bell pepper diced
- 120 gOnion diced
- 250 gCherry tomatoes halved
- 2 cloveGarlic chopped
- 30 mlOlive oil
- 60 mlWater
- 20 mlLemon juice
- 15 gParsley chopped
- ¾ tspSalt
- ¼ tspBlack pepper
Make it
- Heat oil in a large skillet over medium heat. Cook onion and pepper for 6–7 minutes until softened.
- Add garlic and corn and cook for 4 minutes, stirring occasionally.
- Add butter beans, tomatoes, water, salt and pepper. Cover loosely and simmer for 5–6 minutes, until hot and the tomatoes soften without disappearing.
- Remove from the heat, stir in lemon juice and parsley and serve warm.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.