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All-american succotash

Yield: 6 Servings

3 c Frozen corn kernels thawed      2 lb Fresh lima bean
1 md Leek cleaned and chopped      1 tb Olive oil
2 c Tomatoes chopped      1 ts Salt
1/2 ts Pepper      1/2 c 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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Asian Recipes » Indian Recipes » Mexican Recipes
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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More