Free Recipe Lima-And-White Bean Succotash
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Lima-And-White Bean Succotash Recipe
1 Fennel bulb with stalks,
-(1-pound)
2 ts Olive oil
1/2 c Sliced green onions
1-1/2 c Cooked baby lima beans
1-1/2 c Drained canned cannellini
-beans or other white beans
1/2 c Water
1 tb White wine vinegar
1/4 ts Salt
1/8 ts Pepper
Lima-And-White Bean Succotash Preparation
Trim tough outer leaves from fennel; mince feathery fronds to equal 2 tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another use. Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender. Add minced fennel fronds, lima beans, and remaining ingredients; stir well. Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1/2 cup). Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g Carbohydrate; 0mg Cholesterol; 115mg Sodium NOTES : This recipe is featured with RED SNAPPER WITH POTATO-LEEK CRUST AND LIMA-AND-WHITE BEAN SUCCOTASH, Page 116. Recipe by: Cooking Light, Jul/Aug 1995, page 116 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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