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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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