3 Tbsp. butter
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
2 cups fresh corn kernels
2 cups frozen lima beans
1/4 cup chicken stock
salt and pepper, to taste
Melt one Tbsp. of butter in a nonstick skillet over medium-high heat.
Add the red and green bell peppers and cook for one minute.
Add the corn, lima beans and chicken stock. Bring to a boil, then reduce to a simmer and cover.
Cook for three to five minutes.
Season with salt and pepper and add the remaining two Tbsp. of butter.