Jerusalem Artichoke and Lima Bean Sauté

Ingredients

• 2 tablespoons butter
• 1 pound Jerusalem artichokes (sun chokes)
• 2 red bell peppers
• 1 10-ounce package frozen baby lima beans
• ½ cup water

Melt butter in heavy large skillet over medium heat. Add artichokes and cook 5 minutes, stirring occasionally. Add peppers and beans. Stir to coat with butter. Season with salt and pepper. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.

View full recipe at Epicurious