1 (10 oz.) pkg. frozen lima beans
1/2 c. milk
1 (10 oz.) pkg. frozen corn
1/2 c. heavy cream
1 tbsp. butter
Salt & pepper
2 tbsp. pimento, chopped

Combine lima beans and milk in a saucepan. Bring to a simmer, cover and continue simmering 4 minutes. Add corn, cream, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook uncovered until vegetables are tender and cooking liquid has thickened slightly, 4 to 5 minutes. Stir in pimento. Taste and add salt and pepper, if needed.