Jerusalem Artichoke and Lima Bean Saute

Name: Jerusalem Artichoke and Lima Bean Saute
Ingredients: 2 tablespoons (1/4 stick) butter; 1 pound Jerusalem artichokes (sun chokes), scrubbed, quartered lengthwise, cut crosswise into 1/8-inch-thick slices; 2 red bell peppers, chopped; 1 10-ounce package frozen baby lima beans, thawed; 1/2 cup water

5 ingredients

6 steps

Ingredients

2 tablespoons (1/4 stick) butter
1 pound Jerusalem artichokes (sun chokes), scrubbed, quartered lengthwise, cut crosswise into 1/8-inch-thick slices
2 red bell peppers, chopped
1 10-ounce package frozen baby lima beans, thawed
1/2 cup water

Directions

1

Melt butter in heavy large skillet over medium heat.
2

Add artichokes and cook 5 minutes, stirring occasionally.
3

Add peppers and beans.
4

Stir to coat with butter.
5

Season with salt and pepper.
6

Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.