Lima-and-white bean succotash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fennel bulb with stalks, (1-pound) | |
| 2 | teaspoons | Olive oil |
| ½ | cup | Sliced green onions |
| 1½ | cup | Cooked baby lima beans |
| 1½ | cup | Drained canned cannellini beans or other white beans |
| ½ | cup | Water |
| 1 | tablespoon | White wine vinegar |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Trim tough outer leaves from fennel; mince feathery fronds to equal 2 tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another use.
Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped fennel bulb and ½ cup green onions; saute 4 minutes or until tender. Add minced fennel fronds, lima beans, and remaining ingredients; stir well.
Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: ½ cup).
Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g Carbohydrate; 0mg Cholesterol; 115mg Sodium NOTES : This recipe is featured with RED SNAPPER WITH POTATO-LEEK CRUST AND LIMA-AND-WHITE BEAN SUCCOTASH, Page 116.
Recipe by: Cooking Light, Jul/Aug 1995, page 116 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.