Succotash

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* Exported from MasterCook *

 

Succotash

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 106

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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10 ounces frozen baby lima beans

10 ounces frozen whole small green beans

2 cups fresh or frozen corn kernels

1 1/2 cups light vegetarian broth

1 cup green onions -- chopped

1 green bell pepper -- seeded and diced

1 red bell pepper -- seeded and diced

1 teaspoon cornstarch -- DISSOLVED IN

1 tablespoon cold water

salt and freshly ground black pepper -- to taste

 

There are many variations on succotash, a favorite American bean and corn

dish that originated with the First Nations tribes of the northeastern

United States and southeastern Canada. Modern succotash recipes often call

for cream, but I prefer a version more like the original.

 

Place the lima beans, green beans, and corn in a medium saucepan with the

broth. Cover and bring to a boil. Reduce heat to medium-low, and simmer

for 10 minutes. Add the green onions and peppers, and simmer 5 minutes

more. Remove the cover and cook over high heat for 4-5 minutes, or until

the liquid is reduced to about 1/2 cup. Stir in the dissolved cornstarch,

and stir until it thickens and clears. Taste for salt and pepper, and

serve immediately.

 

Serves 6

 

Per serving: Calories: 118, Protein: 5 gm, Fat: 0 gm., Carbohydrates: 24 gm.

 

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