Lima-and-white Bean Succotash

Our response to those in the world is not to envy or admire them in their rejection of God. It’s not even to condemn them by wagging a Pharisaic finger of self-righteousness. Jesus said He did not come the first time to condemn the world. He came that the world might be saved through Him. Likewise, our job is to have compassion on the world – no different than the way Jesus did when they tortured and mocked Him on the cross – to point people to forgiveness in Jesus Christ. Judgment is His job and as we just witnessed in Revelation 14, that’s exactly what He will do when He comes a second time.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	6	Servings

INGREDIENTS

1		Fennel bulb with stalks
		1-pound
2	t	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	T	White wine vinegar
1/4	t	Salt
1/8	t	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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