| Servings: 4 – 6 |
Ingredients
- 2 tbsp canola oil (see hint)
- 1/2 cup no/low sodium chicken broth
- 1 bag (14 oz) frozen, low sodium corn and baby lima beans
- 2 tsp dried dill weed
- Salt substitute (21 Salute or another that you prefer) and freshly ground black pepper, to taste
Directions
1. Heat the oil and chicken broth in an 8-inch or larger sauté pan on medium high heat.
2. When the oil is hot, add the bag of vegetables and the dried dill.
3. Sauté the veggies in the pan for about 8 minutes. Do not burn!
4. Taste a lima bean for doneness, then, season with 21 Salute and pepper.
5. Serve immediately.
Hint from Eva: I like to use bacon grease instead of oil but it adds a bit more sodium.
