All-american succotash

Yield: 6 servings

Measure Ingredient
3 \N Ears corn or
3 cups Frozen corn kernels, thawed
2 pounds Fresh lima bean (abt 2 cups) or frozen limas, thawed
1 medium Leek, cleaned and chopped white and green parts (abt 1 1/4 cups)
1 tablespoon Olive oil
2 cups Tomatoes, chopped (abt 2 large tomatoes)
1 teaspoon Salt
½ teaspoon Pepper
½ cup Chopped parsley, cilantro basil or combo

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 ISBN 0-446-51792-5 pg 207 Submitted By DIANE LAZARUS On 10-04-95

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