Receta Fennel And Corn Succotash
by Global Cookbook

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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

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.