Southern-Style Succotash
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Southern-Style Succotash
YIELD Makes 6 servings
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Taken from the Indian word meaning "boiled whole kernels of corn," succotash is a true favorite of the South. Hominy, corn kernels that have had their germ and hull removed, is readily available in most supermarkets; it is high in calcium and B vitamins.
INGREDIENTS
| 2 | tablespoons butter |
| 1 | cup chopped onion |
| 1 | package (10 ounces) frozen lima beans, thawed |
| 1 | cup frozen corn, thawed |
| 1/2 | cup chopped red bell pepper |
| 1 | can (15 to 16 ounces) hominy, rinsed and drained |
| 1/3 | cup fat-free reduced-sodium chicken broth |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon hot pepper sauce |
| 1/4 | cup chopped green onion tops or chives |
PREPARATION:
- Melt butter in large nonstick skillet over medium heat. Add onion; cook and stir 5 minutes. Add lima beans, corn and bell pepper. Cook and stir 5 minutes.
- Add hominy, chicken broth, salt and pepper sauce; simmer 5 minutes or until most of liquid has evaporated. Remove from heat; stir in green onion tops.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Serving Size: | 3/4 cup |
| Sodium | 406 mg |
| Protein | 6 g |
| Fiber | 5 g |
| Carbohydrate | 29 g |
| Cholesterol | <1 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 23 % |
| Calories | 175 |
DIETARY EXCHANGE:
| Fat | 1 |
| Starch | 2 |
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