YIELD Makes 6 servings
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.
|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|
|1/4||teaspoon hot pepper sauce|
|1/4||cup chopped green onion tops or chives|
- 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.
|Serving Size:||3/4 cup|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||23 %|
Learn how to cook the best Midwestern fare you've ever tasted, and all from the comforts of your own kitchen.
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.