All-american Succotash Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Frozen corn kernels, thawed
2 lbs: Fresh lima bean,
1 medium: Leek, cleaned and chopped
1 tbsp: Olive oil,
2 cup: Tomatoes, chopped
1 tsp: Salt,
1/2 tsp: Pepper,
1/2 cup: Parsley, chopped
Directions:
1. Cut the corn from their husks and remove the lima beans from their
pods.
2. In a large skillet, saut
the leek in the oil until it wilts, 2-3
minutes. Add the corn, lima beans, tomatoes, salt and pepper.
3. Bring to a simmer over high heat. Cover and turn the heat to low,
then simmer for 10 minutes. Add the parsley. SErve hot or at room
temperature.
Note: If you use frozen lima beans, defrost them and add them during
the last few minutes of cooking.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp
pods.
2. In a large skillet, saut
the leek in the oil until it wilts, 2-3
minutes. Add the corn, lima beans, tomatoes, salt and pepper.
3. Bring to a simmer over high heat. Cover and turn the heat to low,
then simmer for 10 minutes. Add the parsley. SErve hot or at room
temperature.
Note: If you use frozen lima beans, defrost them and add them during
the last few minutes of cooking.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp