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

1. 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.

2. 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.

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