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All-american Succotashmain dish, vegetarian 3 cup frozen corn kernels, thawed 2 lb fresh lima bean 1 medium leek, cleaned and chopped 1 tablespoon olive oil 2 cup tomatoes, chopped 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup parsley, chopped 1. Cut the corn from their husks and remove the lima beans from their pods. 2. In a large skillet, saut‚ the leek in the oil until it wilts, 2-3 minutes. Add the corn, lima beans, tomatoes, salt and pepper. 3. Bring to a simmer over high heat. Cover and turn the heat to low, then simmer for 10 minutes. Add the parsley. SErve hot or at room temperature. Note: If you use frozen lima beans, defrost them and add them during the last few minutes of cooking. "The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
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