Baby Lima And Corn Succotash With Roasted Red Pepper Recipe
Servings: 8
Ingredients
- 2 c. Fresh lima beans, or possibly a
- 10 ounce Frzn Lima Beans, thawed
- 8 x Ears fresh corn (about 5 c.), or possibly
- 20 ounce Frzn corn kernels, thawed
- 3 Tbsp. Butter
- 1 c. Shallots, finely chopped
- 1 1/2 c. Roasted red pepper, diced Salt and pepper
- 4 Tbsp. Fresh chives, chopped
Directions
- Bring about 1 1/2 c. salted water to a boil in a medium saucepan. Lower heat to medium, add in lima beans and cook till tender, 8 min; drain.
- In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain corn and slice kernels as soon as ears are cold sufficient to handle.
- Heat butter in a saucepan over medium low heat. Add in shallot and cook till softened, about 5 min. Add in roasted pepper, beans and corn, season to taste with salt and pepper and cook till heated through. Garnish with chives before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 392 | |
| Calories from Fat 49 | 13% |
| Total Fat 5.62g | 7% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 55mg | 2% |
| Potassium 1688mg | 48% |
| Total Carbs 70.18g | 19% |
| Dietary Fiber 17.6g | 59% |
| Sugars 9.93g | 7% |
| Protein 20.21g | 32% |
