Try this Baby Lima and Corn Succotash with Roasted Red Pepper recipe, or contribute your own.
Suggest a better descriptionBring 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. Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 8 | ||
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Calories: 794 | ||
Calories from Fat: 109 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 114.3mg | 4 % | |
Potassium 1488.2mg | 39 % | |
Total Carbohydrate 153.3g | 45 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 132.6g | ||
Protein 26.3g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 794
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