Creole succotash

Yield: 2 servings

Measure Ingredient
1.00 teaspoon oil
¼ cup diced red bell peppers
¼ cup diced green bell peppers
¼ cup diced onion
1.00 cup corn kernels
1.00 cup cooked lima beans
1 (preferably slightly creamy)
1½ tablespoon minced garlic
1.00 cup stock
1.00 tablespoon butter
1.00 teaspoon chopped fresh thyme
1 salt; to taste
1 freshly-ground black pepper; to taste

Heat oil in a saute pan. Add peppers, onion and corn kernels, and cook, tossing, 3 minutes. Add limas and garlic, cook 3 minutes. Add stock, butter and thyme and cook 4 minutes. Season with salt and pepper. To serve, spoon a generous portion of the succotash onto each of 2 plates. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-091 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-19-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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