This is a delicious stew of made from corn, Lima beans, ham, stewed tomatoes, and spices. I like to serve it over rice, a remnant of my Louisiana origins. Leave out the ham for a equally tasty vegetarian version.
Total Time: 30 - 35
Yield: 8 - 10 servings
1 ham steak ($5.00)
1 medium onion, chopped ($.50)
12 oz Lima beans, frozen ($2.00)
2 cups frozen corn ($1.50)
2-3 cans petite cut tomatoes with garlic and olive oil ($2-3.00)
olive oil for browning onion
salt and pepper, to taste
1/8 tsp garlic powder
1 bay leaf
1/4 tsp oregano or to taste
water as needed
Remove fat from ham steak and dice into 1/2 inch cubes.
Lightly brown ham in Dutch oven. Remove.
Add onion and a bit of olive oil and cook until translucent.
Return ham to pot.
Add Lima beans, corn, tomatoes, oregano, garlic, and bay leaf. You may add additional water as needed.
Simmer over low heat for approximately 20 minutes.