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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetables 6 Servings

INGREDIENTS

1 Fennel bulb with stalks, (1-pound)
2 ts Olive oil
1/2 c Sliced green onions
1 1/2 c Cooked baby lima beans
1 1/2 c Drained canned cannellini beans or other white beans
1/2 c Water
1 tb White wine vinegar
1/4 ts Salt
1/8 ts Pepper

INSTRUCTIONS

Trim tough outer leaves from fennel; mince feathery fronds to equal 2
tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb
in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve
remaining fennel for another use.
Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped
fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender. Add
minced fennel fronds, lima beans, and remaining ingredients; stir well.
Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield:
6 servings (serving size: 1/2 cup).
Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g
Carbohydrate; 0mg Cholesterol; 115mg Sodium
NOTES : This recipe is featured with RED SNAPPER WITH POTATO-LEEK CRUST AND
LIMA-AND-WHITE BEAN SUCCOTASH, Page 116.
Recipe by: Cooking Light, Jul/Aug 1995, page 116
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

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