V-JOY - red bean and lima succotash

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Red Bean And Lima Succotash

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<RcpE name= " Red Bean And Lima Succotash " author= " Rombauer & apos;s New Joy of

Cooking " >

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* Exported from MasterCook *

 

Red Bean And Lima Succotash

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried red kidney beans or cranberry beans

1 cup heavy cream

1 1/2 cups corn kernels (fresh or frozen)

1 cup cooked baby lima beans (fresh or frozen)

1 tablespoon butter

1 teaspoon fresh thyme leaves (optional)

1/2 teaspoon salt

1/8 teaspoon ground black pepper

 

Pick over the beans, rinse, and soak. Drain. Combine in a medium saucepan

with water to cover by 2 inches. Bring to a boil. Reduce the heat and

simmer, covered, until the beans are very tender, about 1 1/2 hours. Add

water as needed to keep the beans moist. Drain.

 

Bring cream to a boil in a large saucepan. Boil over medium heat until

reduced to about 1/2 cup, being careful not to let it overflow. Add the

cooked beans along with corn and limas. Cover and cook over low heat for

10 minutes.

 

Stir in butter, thyme (optional), salt and pepper. Taste and adjust the

seasonings. Serve hot.

 

Source:

" All About Vegetarian Cooking: Beans (p.82) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 508 Calories; 26g Fat (43.9%

calories from fat); 18g Protein; 56g Carbohydrate; 13g Dietary Fiber; 89mg

Cholesterol; 332mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0

Non-Fat Milk; 5 Fat.

 

NOTES : Succotash takes its name from the Narragansett word msickquatash,

meaning " boiled kernels of corn. " The most popular form of

succotash today combines corn with lima beans—but red kidney or

cranberry beans work superbly too.

 

Nutr. Assoc. : 4708 0 2873 903945 0 3413 0 0

 

]]>

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<CatS>

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Beans

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<IngR name= " dried red kidney beans or cranberry beans " unit= " cup " qty= " 1/2 " >

<INtI>

4708

</INtI>

</IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " corn kernels (fresh or frozen) " unit= " cups " qty= " 1 1/2 " >

<INtI>

2873

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</IngR>

<IngR name= " cooked baby lima beans (fresh or frozen) " unit= " cup " qty= " 1 " >

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903945

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<IngR name= " butter " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " fresh thyme leaves (optional) " unit= " teaspoon " qty= " 1 " >

<INtI>

3413

</INtI>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " ground black pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<DirS>

<DirT>

Pick over the beans, rinse, and soak. Drain. Combine in a medium saucepan with

water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer,

covered, until the beans are very tender, about 1 1/2 hours. Add water as needed

to keep the beans moist. Drain.

</DirT>

<DirT>

Bring cream to a boil in a large saucepan. Boil over medium heat until reduced

to about 1/2 cup, being careful not to let it overflow. Add the cooked beans

along with corn and limas. Cover and cook over low heat for 10 minutes.

</DirT>

<DirT>

Stir in butter, thyme (optional), salt and pepper. Taste and adjust the

seasonings. Serve hot.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Beans (p.82)

</Srce>

<Note>

Succotash takes its name from the Narragansett word msickquatash, meaning

& quot;boiled kernels of corn. & quot; The most popular form of succotash today

combines corn with lima beans—but red kidney or cranberry beans work superbly

too.

</Note>

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