Emeril's creole succotash
6 servings
Ingredients
| Quantity | 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 | 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 |
| Red pepper sauce to taste | ||
| Worcestershire sauce, vegetarian, to taste | ||
Directions
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