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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Easy Dilled Succotash
Yield: Makes 4 servings
This simple do-ahead duo of lima beans and corn has a delightfully upbeat flavor. It's loaded with vitamin E which, along with selenium and other antioxidants, works to neutralize harmful substances, such as smog and cigarette smoke, that have damaging effects on our cells.
Ingredients:
1-1/2
cups frozen lima beans
1
small onion, finely chopped
1-1/2
cups frozen corn, thawed
1
teaspoon salt
1
teaspoon sugar
1
teaspoon dried dill weed
Preparation:
1.
Bring 1/2 cup water to a boil in medium saucepan over high heat. Add beans and onion; cover. Reduce heat to low. Simmer 8 minutes.
2.
Stir corn into bean mixture; cover. Simmer 5 minutes or until vegetables are tender. Drain bean mixture, discarding liquid.
3.
Place bean mixture in serving bowl; stir in salt, sugar and dill weed until well blended. Garnish as desired.
Nutritional Information:
| Serving Size: about 1 cup succotash | |
| Sodium | 571 mg |
| Protein | 6 g |
| Fiber | 5 g |
| Carbohydrate | 28 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 126 |
Dietary Exchange:
| Starch | 2 |
This recipe appears in:
Southern
