Serves 10. Recipe is provided by LSU School of Human Ecology.

1 stick butter, divided

2 cups fresh lima beans

1/2 tsp. salt

4 fresh tomatoes, peeled and chopped

2 tsps. white sugar

4 ears fresh corn kernels, cut from the cob

1. Melt 1/2 stick butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.

2. Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 stick butter. Cook until tomatoes are tender, about 20 minutes.

3. Stir tomatoes into lima beans and add corn; cook 10 minutes more.