• 2/3 cup water
  • 2 tablespoons canola oil
  • 3 cups frozen corn
  • 3 cups frozen lima beans
  • 6 tablespoons hot pepper jelly
  • 4 scallions, thinly sliced
  • 1/2 teaspoon salt
In a saucepan, heat water with canola oil and add corn and lima beans. Cook vegetables 5 minutes and add pepper jelly. Cook until jelly melts.Sprinkle with sliced scallions and salt.


Serves 4
You could also use shelled edamame in place of lima beans.
Simple side dish that pairs with Sweet and Spicy Roast Pork.