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 \N | (preferably slightly creamy) |
| 1½ tablespoon | minced garlic |
| 1.00 cup | stock |
| 1.00 tablespoon | butter |
| 1.00 teaspoon | chopped fresh thyme |
| 1 \N | salt; to taste |
| 1 \N | 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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