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Baby Lima and Corn Succotash with Roasted Red Pepper Recipe
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To make Baby Lima and Corn Succotash with Roasted Red Pepper you will need
Ingredients
| 2 | cups | Fresh lima beans; or a | | 10 | ounces | Frozen Lima Beans; thawed | | 8 | | Ears fresh corn (about 5 cups), or | | 20 | ounces | Frozen corn kernels; thawed | | 3 | tablespoons | Butter | | 1 | cup | Shallots; finely minced | | 1 1/2 | cups | Roasted red pepper; diced | | | Salt and pepper | | 4 | tablespoons | Fresh chives; minced |
Instructions
Bring about 1 1/2 cups salted water to a boil in a medium saucepan. Lower
heat to medium, add lima beans and cook until tender, 8 minutes; drain.
In a large saucepan, blanch corn in boiling salted water, 1 minute. Drain
corn and slice kernels as soon as ears are cool enough to handle.
Heat butter in a saucepan over medium low heat. Add shallot and cook until
softened, about 5 minutes. Add roasted pepper, beans and corn, season to
taste with salt and pepper and cook until heated through. Garnish with
chives before serving.
Enjoy your Baby Lima and Corn Succotash with Roasted Red Pepper
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Sat 9 Aug 2008
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