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Name: Lima-And-White Bean Succotash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Cooked baby lima beans; 1/2 c Water; 1 tb White wine vinegar; 2 ts olive oil; 1/2 c Green Onions Sliced; 1 1/2 c Drained canned cannellini; 1/4 ts Salt; 1/8 ts Pepper; 1 Fennel bulb with stalks,

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INGREDIENTS

1 1/2 c Cooked baby lima beans
1/2 c Water
1 tb White wine vinegar
2 ts olive oil
1/2 c Green Onions ; Sliced
1 1/2 c Drained canned cannellini
1/4 ts Salt
1/8 ts Pepper
1 Fennel bulb with stalks,

Servings

INSTRUCTIONS

Trim tough outer leaves from fennel; mince feathery fronds to equal 2 tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another use. Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender. Add minced fennel fronds, lima beans, and remaining ingredients; stir well. Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1/2 cup). Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g Carbohydrate; 0mg Cholesterol; 115mg Sodium NOTES : This recipe is featured with RED SNAPPER WITH POTATO-LEEK CRUST AND LIMA-AND-WHITE BEAN SUCCOTASH, Page 116. Recipe by: Cooking Light, Jul/Aug 1995, page 116 Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

NOTES

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Lima-And-White Bean Succotash

1 1/2 c Cooked baby lima beans
1/2 c Water
1 tb White wine vinegar
2 ts olive oil
1/2 c Green Onions Sliced
1 1/2 c Drained canned cannellini
1/4 ts Salt
1/8 ts Pepper
1 Fennel bulb with stalks,

Trim tough outer leaves from fennel; mince feathery fronds to equal 2  tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb  in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve  remaining fennel for another use.    Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped  fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender. Add  minced fennel fronds, lima beans, and remaining ingredients; stir well.  Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield:  6 servings (serving size: 1/2 cup).    Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g  Carbohydrate; 0mg Cholesterol; 115mg Sodium    NOTES : This recipe is featured with RED SNAPPER WITH POTATO-LEEK CRUST AND  LIMA-AND-WHITE BEAN SUCCOTASH, Page 116.    Recipe by: Cooking Light, Jul/Aug 1995, page 116    Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 6 Servings

Calories: 6
Calories from Fat: 3 (50%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 9.4mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
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.

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Calories per serving: 6

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