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Ingredients

• 2 c. dry lima or possibly flageolet beans, soaked overnight, liquid removed and rinsed
• 1/3 c. butter
• 3 x garlic cloves, crushed
• 2 x shallots or possibly 1 small onion, finely minced
• 2 sm fennel bulbs, finely sliced
• 1 x red bell pepper, cored, seeded and minced
• 3 x fresh ears corn, husks and silks removed, cut into 1 inch rounds Or possibly 3/4 c.
•     canned or possibly frzn corn kernels, defrosted if frzn
• 3 1/4 c. vegetable stock
• 1/4 c. sherry or possibly white wine vinegar
•     Salt and pepper

Description

Place Beans In A Large Saucepan With Sufficient Water To Cover. Bring To A Boil; Reduce Heat; Cover Pan; And Simmer For 3/4 To 1 Hour, Or Possibly Till Tender. Drain And Set Aside.…

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