Place lima beans in a small pot and cover with water. Bring to a boil, then reduce to medium, cooking 7 minutes. Drain beans and set aside.
In a large skillet with olive oil, sauté onion, okra, and garlic over medium heat until tender, about 6 minutes. If the mixture starts to stick, add a little water to the pan.
Stir in lima beans, red pepper, corn, and herbs. Cook another 2 to 3 minutes. Add cherry tomatoes and stir in butter until melted. Serve hot.
Lots of herbs work well in this dish. Switch out the thyme and chives for tarragon, parsley, or basil. As a summer dish, take advantage of fresh ingredients. Frozen and dried ingredients work equally well in winter. For a more modern version, swap the lima beans for edamame and omit the okra. Pairs well with meatloaf, grilled chicken, pulled pork, or tofu tacos.
Per serving: 193 calories, 7 grams fat (3 grams saturated fat), 27 grams total carbs, 6 grams fiber, 7 grams protein.
