Yield: 6 servings
|1 tablespoon||Garlic; minced|
|2 tablespoons||Shallots; minced|
|2 tablespoons||Olive oil|
|2 cups||Corn kernels, fresh or frozen|
|1 cup||Lima beans or fava beans, fresh or frozen; cooked|
|1 cup||Tomatoes; peeled, seeded, chopped|
|1 \N||Onion, yellow; roasted, chopped|
|1 tablespoon||Emeril's Creole Seasoning see recipe|
|1 cup||Beer or nonalcoholic beer|
|2 tablespoons||Basil, fresh; chopped|
|2 tablespoons||Oregano, fresh; chopped|
|1 tablespoon||Thyme, fresh; chopped|
|\N \N||Red pepper sauce to taste|
|\N \N||Worcestershire sauce, vegetarian, to taste|
Saute garlic and shallots in oil until transparent, about 2 to 3 minutes. Add corn and beans and cook 3 to 4 minutes. Add tomatoes and onion and cook an additional five minutes.
Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes.
Add herbs, red pepper sauce and worcestershire, and cook for another 5 minutes. Serve hot. Serves 4 to 6.
Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg sod; 7 g fiber.
Vegetarian Times, December 1992/MM by DEEANNE