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Ingredientes
- 2 c. dry lima or possibly flageolet beans, soaked overnight, liquid removed and rinsed
- 1/3 c. butter
- 3 x garlic cloves, crushed
- 2 x shallots or possibly 1 small onion, finely minced
- 2 sm fennel bulbs, finely sliced
- 1 x red bell pepper, cored, seeded and minced
- 3 x fresh ears corn, husks and silks removed, cut into 1 inch rounds Or possibly 3/4 c. canned or possibly frzn corn kernels, defrosted if frzn
- 3 1/4 c. vegetable stock
- 1/4 c. sherry or possibly white wine vinegar Salt and pepper
Direcciones
- Place beans in a large saucepan with sufficient water to cover. Bring to a boil; reduce heat; cover pan; and simmer for 3/4 to 1 hour, or possibly till tender.
- Drain and set aside.
- Meanwhile, heat butter in a large, heavy-bottomed saucepan. Add in garlic and shallots or possibly onion and cook for 5 min, till lightly browned. Add in fennel and bell pepper and cook for 15 to 20 min, till softened.
- If using fresh corn, add in it now with the vegetable stock. Season to taste.
- Bring to a boil, reduce heat, cover and simmer for 20-30 min till corn is tender. Remove lid and add in liquid removed beans. If using canned or possibly defrosted corn, add in it at this point along with vinegar.
- Bring succotash back to a boil and cook about 5 min till liquid has reduced and thickened slightly. Adjust seasoning to taste and serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1749g | |
| Calories 1258 | |
| Calories from Fat 582 | 46% |
| Total Fat 66.21g | 83% |
| Saturated Fat 39.71g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 3716mg | 155% |
| Potassium 3424mg | 98% |
| Total Carbs 132.35g | 35% |
| Dietary Fiber 30.6g | 102% |
| Sugars 23.05g | 15% |
| Protein 30.87g | 49% |
