Emeril's creole succotash

Yield: 6 servings

Measure Ingredient
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

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