Ingredients
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1 red onion
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1 red bell pepper
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1 green bell pepper
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1 tbsp olive oil
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1 tbsp chopped garlic
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⅛ tsp crushed red pepper flakes
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1 (15 oz) can no-salt-added corn kernels, drained
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1 (15 oz) can lima beans, drained
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1 (16 oz) bag frozen cut okra
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8 oz halved cherry tomatoes
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½ cup heavy whipping cream
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2 tbsp chopped basil
Steps
1
Dice the onion and bell peppers. Heat a 12-inch skillet over medium heat. Add the olive oil, onions, and bell peppers, and season with salt. Cook, stirring occasionally, for about 3 min, or until vegetables start to soften. Add the chopped garlic and crushed red pepper, and cook for an additional 2 min., stirring often.
2
Add the corn, lima beans, and okra, and cook, covered, for 5 min. Stir in cherry tomatoes and cream. Uncover and simmer for an additional 5 min., stirring occasionally. Remove from heat, garnish with fresh basil, and serve.
