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Recipe: All - American Succotash
Similar Categories: All, American, Succotash
3 cup frozen corn kernels; thawed
2 lb fresh lima bean
1 medium leek; cleaned and chopped
1 tablespoon olive oil
2 cup tomatoes; chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup parsley; chopped
1. Cut the corn from their husks and remove the lima beans from their pods.
2. In a large skillet, saute, 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.
2 lb fresh lima bean
1 medium leek; cleaned and chopped
1 tablespoon olive oil
2 cup tomatoes; chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup parsley; chopped
1. Cut the corn from their husks and remove the lima beans from their pods.
2. In a large skillet, saute, 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.
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