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Creamy Succotash

Western.Chefs's picture
Ingredients
  Unsalted butter/Margarine 1 Tablespoon
  Onion 1 Small, finely chopped for 1/2 cup
  Shelled baby lima beans/1 package (10 ounces) frozen lima beans 2 Cup (32 tbs)
  Chicken stock/Low- sodium chicken broth 1 Cup (16 tbs)
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  White pepper 1 Pinch
  Fresh corn kernels/1 package (10 ounces) frozen corn kernels 2 Cup (32 tbs)
  Evaporated skim milk/Half and half 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon
Directions

1. In a large saucepan, melt the butter over moderate heat. Stir in the onion and saute for 5 minutes or until tender. Add the lima beans, stock, sugar, salt, and pepper; bring to a boil.
2. Lower the heat and simmer uncovered for 10 minutes. Stir in the corn and simmer 5 minutes longer (only 3 minutes for frozen corn) or until tender.
3. In a cup, whisk the milk with the cornstarch and add to the saucepan. Return to a boil and cook for 2 minutes or until slightly thickened. Serve hot with Country Style Ribs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Bean
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
4

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 772 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.4%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 13.3 mg4.4%

Sodium 368.1 mg15.3%

Total Carbohydrates 142 g47.4%

Dietary Fiber 39.6 g158.2%

Sugars 15.8 g

Protein 37 g74.6%

Vitamin A 3.1% Vitamin C 4.1%

Calcium 15.3% Iron 42.5%

*Based on a 2000 Calorie diet

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Creamy Succotash Recipe