Emerils Creole Succotash

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1 c Beer; or nonalcoholic beer
2 tb olive oil
2 c Corn kernels; fresh or frozen
1 Onion, yellow; roasted
1 tb Garlic; minced
2 tb Oregano, fresh; chopped
1 tb Thyme, fresh; chopped
2 tb Basil, fresh; chopped
1 c Lima beans; or fava beans
1 c Tomatoes; peeled, seeded
2 tb Shallots; minced
Red pepper sauce; to taste
Worcestershire sauce

Original recipe makes 6



Saute garlic and shallots in oil until transparent, about 2 to 3 minutes. Add corn and beans and cook 3 to 4 minutes. Add tomatoes and onion and cook an additional five minutes. Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes. Add herbs, red pepper sauce and worcestershire, and cook for another 5 minutes. Serve hot. Serves 4 to 6. Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg sod; 7 g fiber. Vegetarian Times, December 1992/MM by DEEANNE

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