Lima-And-White Bean Succotash Recipe - Cooking Index
Lima-And-White Bean Succotash Recipe - Cooking Index
| 1 | Fennel bulb with stalks - (1-pound) | |
| 2 teaspoons | Olive oil | |
| 1/2 cup | Sliced green onions | |
| 1 1/2 cups | Cooked baby lima beans | |
| 1 1/2 cups | Drained canned cannellini beans or | |
| Other white beans | ||
| 1/2 cup | Water | |
| 1 tablespoon | White wine vinegar | |
| 1/4 teaspoon | Salt | |
| 1/8 teaspoon | Pepper |
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 1/2 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: 1/2 cup).
Source:
Cooking Light, Jul/Aug 1995, page 116
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