Cook the fine beans, onion and ½ teaspoon of the salt, stirring every minute or so for about 5 to 7 minutes.

Add mild chilli, bell pepper, corn, jalapeño and the remaining ½ teaspoon salt. Cook, stirring often, until the onion is tender and turning translucent, about 5 to 8 minutes.

Add the garlic to the pan, stir to combine, and cook until fragrant, about 30 seconds. Add the lima beans and cook until they’re warmed through, about 2 minutes.

Add the butter to the skillet and stir until it’s mostly melted. Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with black pepper. Add a tiny pinch of cayenne pepper if you’d like it to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.

Serve with top with the remaining basil and all of the green onion