Warm lima bean and corn succotash

For fresh lima beans, shell them and rinse the shelled beans; measure 2 cups after shelling. For frozen beans, measure 2 cups without thawing. Wash the tomato and basil, dice the tomato and red onion, chop the garlic, and cut corn kernels from the cob if using fresh corn.

Bring 4 cups water to a boil in a saucepan. For frozen lima beans, add them directly and follow the package boiling or simmering directions through their full cooking time. For fresh shelled lima beans, add them, return to a boil and reduce to a steady simmer until fully tender throughout; begin checking around 20 minutes and continue as needed. Drain only when cooked. This draft uses fresh shelled or frozen lima beans, and does not cover dried beans.

Warm the olive oil in a wide skillet over medium heat. Add the red onion and cook, stirring, for about 4 minutes until softened. Add the garlic and stir for 1 minute without letting it burn.

Add the corn, fully cooked drained lima beans, tomato, salt and pepper. Cook, stirring, for about 5 minutes until the corn is tender and the mixture is hot throughout. If using frozen corn, complete any longer cooking time on its package. Remove from the heat and fold in the fresh basil. Divide among four side plates.