Lima-and-white bean succotash

6 Servings

Ingredients

Quantity Ingredient
1 Fennel bulb with stalks, (1-pound)
2 teaspoons Olive oil
½ cup Sliced green onions
1½ cup Cooked baby lima beans
1½ cup Drained canned cannellini beans or other white beans
½ cup Water
1 tablespoon White wine vinegar
¼ teaspoon Salt
⅛ teaspoon Pepper

Directions

Trim tough outer leaves from fennel; mince feathery fronds to equal 2 tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another use.

Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped fennel bulb and ½ cup green onions; saute 4 minutes or until tender. Add minced fennel fronds, lima beans, and remaining ingredients; stir well.

Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: ½ cup).

Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g Carbohydrate; 0mg Cholesterol; 115mg Sodium NOTES : This recipe is featured with RED SNAPPER WITH POTATO-LEEK CRUST AND LIMA-AND-WHITE BEAN SUCCOTASH, Page 116.

Recipe by: Cooking Light, Jul/Aug 1995, page 116 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.

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