Lima Bean and Roasted Corn Succotash

Another recipe from the CIA that I love. Serves 8. Prep time 35 mins.
1 1/2 lb. Lima beans, frozen
4C corn kernels, fresh or frozen
1/3C chives
1T tarragon, chopped
1T butter (I ended up using more)*For Vegan use butter substitute or olive oil
1t salt, or to taste
1t freshly ground black pepper, or to taste

1. Bring the Lima beans and 1" of water to a boil in a saucepan. Reduce the heat and simmer, covered, until tender, about 3 minutes for fresh or 5 minutes for frozen. Drain and set aside.
2. While the Lima beans are simmering, put the 4C of corn and 2" of water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, until tender, 3-5 minutes. Drain well and roast the corn in a large, dry cast iron skillet, stirring occasionally, until golden brown, about 3 minutes. Stir in the Lima beans, chives, tarragon, butter, salt and pepper.
3. Cook until the flavors are blended, about 5 minutes. Serve at once.