A simple and satisfying dish. Corn and beans are mixed with a little red pepper for color in this traditional vegetable combination.
1 cup chopped onion
1 cup diced red bell pepper
Butter or oil for sautéing
4 cups cooked cranberry beans (also known as borlotti or Roman beans)
5 cups cooked kernel corn
1⁄4 cup butter
Salt and freshly ground black pepper, to taste
1. Sauté onion and bell pepper in butter or oil until wilted. Fold in beans and corn; heat well.
2. Finish with additional butter, salt, and pepper to taste.