Serves 6

If you use dried beans, be sure to soak them overnight and then cook them in water until they are al dente.

½ pound fresh lima beans

2 ears fresh corn

1 large yellow onion

1 red pepper

1 teaspoon olive oil

Fresh-cracked black pepper

1 tablespoon flour

½ cup skim milk

½ cup Basic Vegetable Stock (see recipe on page 106)

• Cook the beans and corn separately in boiling water until just tender (not quite done). Remove the corn kernels from the cobs. Small-dice the onion and red pepper.

• In a large saucepan, heat the oil to medium temperature, add the onion, and sauté until light golden in color. Add the red pepper and cook for 1 minute. Season with black pepper.

• Add the beans and corn, sprinkle with flour, and stir. Whisk in the milk and stock; simmer at low heat for approximately 30 to 45 minutes, until the beans and corn are thoroughly cooked.