Baby Lima And Corn Succotash With Roasted Red Pepper
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | A, H, K, N, T | 8 | Servings | |
INGREDIENTS
| 2 | c | Fresh lima beans, or a |
| 10 | oz | Frozen Lima Beans, thawed |
| 8 | Ears fresh corn, about 5 | |
| cups or | ||
| 20 | oz | Frozen corn kernels, thawed |
| 3 | T | Butter |
| 1 | c | Shallots, finely minced |
| 1 1/2 | c | Roasted red pepper, diced |
| Salt and pepper | ||
| 4 | T | Fresh chives, minced |
INSTRUCTIONS
Bring about 1 1/2 cups salted water to a boil in a medium saucepan. Lower heat to medium, add lima beans and cook until tender, 8 minutes; drain. In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain corn and slice kernels as soon as ears are cool enough to handle. Heat butter in a saucepan over medium low heat. Add shallot and cook until softened, about 5 minutes. Add roasted pepper, beans and corn, season to taste with salt and pepper and cook until heated through. Garnish with chives before serving. Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 11.4mg
Sodium: 230.8mg
Potassium: 507.8mg
Carbohydrates: 33g
Fiber: 7.3g
Sugar: 4.8g
Protein: 7.3g