| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Christmas Lima beans |
| 1/4 | lb | Cranberry beans |
| 1/4 | lb | Jackson Wonder beans |
| 1/4 | lb | Painted Pony beans |
| 1/4 | lb | Scarlet Runner beans |
| 1/4 | lb | Yellow Eye beans |
| 1/4 | lb | Tongues of Fire beans |
| 1/4 | lb | White Emergo beans |
| 2 | T | Olive oil |
| 4 | oz | Diced Tasso |
| 1 | c | Chopped onions |
| 3 | Ears of corn | |
| 2 | T | Minced shallots |
| 2 | T | Minced garlic |
| 1 | c | Tomatoes, peeled seeded |
| and chopped | ||
| Salt and pepper | ||
| 1 | Bay leaf | |
| 2 1/2 | qt | Chicken stock |
| 1/2 | c | Chopped green onions |
| Couple of grilled Andouille | ||
| sausage links | ||
| 1 | T | Chopped chives |
INSTRUCTIONS
Preheat the grill. Pick over the beans for any stones or other foreign material. Soak the beans overnight and drain.. In a large stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the onions and saut_ for 3-5 minutes, or until the onions are wilted. Place the corn on the grill and cook for 2 minutes on all sides. Remove from the grill and cut off the cob. Add the corn, shallots, garlic, tomatoes, salt and pepper and bay leaf to the saut_ed onions. Saut_ the vegetables for 1 minute. Season with Essence. Add the chicken stock and bring up to a boil, cover and reduce to a simmer. Cook the for about 1 to 1 1/2 hours or until tender. Remove the bay leaf and adjust seasonings if needed. Spoon the Succotash in an over-sized platter. Lay the grilled sausage on top. Garnish with chives. Yield: 4-6 servings Posted to MC-Recipe Digest V1 #326 Recipe by: ESSENCE OF EMERIL SHOW #EE2403 From: Meg Antczak <[email protected]> Date: Mon, 2 Dec 1996 08:25:49 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 1709
Calories From Fat: 741
Total Fat: 82.1g
Cholesterol: 171.3mg
Sodium: 4863mg
Potassium: 4112.8mg
Carbohydrates: 147.9g
Fiber: 14.2g
Sugar: 51.8g
Protein: 93.6g