Confession. When I came across this Cooking Light recipe I had no idea what a butter bean was. But the recipe was naturally vegan! Kind of a rarity in my CL subscription, so a search was in order. .0008 seconds later, Google enlightened me to the butter bean’s other moniker, the lima bean. Ahhhh the South, always wanting to be different.
To simplify, I went with dried limas (I couldn’t find fresh anyway) and just used frozen corn & basil. I also just pureed with an immersion blender rather than transferring to a countertop one. All that cuts down on the hands on time a good bit and the dish is still delish.