Sunday, August 16, 2009
When there are organic fresh lima beans at the farmers’ market there is probably going to be succotash at our house. I love fresh lima beans but I really dislike shelling the beans. Two quarts of lima beans in their pods yielded a whopping two cups of beans and took almost 90 minutes to peel. Like I said, I love fresh limas but they are a bit of work.
The rosemary and cayenne were last minute additions. Since the succotash was a little sweet I added the cayenne to balance the flavors. Rosemary was included for no reason other than I love it and it is easy to grab from the garden. This is the first time I added rosemary to succotash, but it won’t be the last. We really liked the corn and rosemary combination.
½ tablespoon of extra virgin olive oil
½ red onion, finely minced
4 cloves of garlic, finely minced
¾ cup of almond milk
2 cups of fresh lima beans
5 ears of corn, kernels removed (I used silver queen)
1 roasted red pepper, finely minced
1 teaspoon of fresh rosemary, finely minced
1 pinch of cayenne pepper
½ teaspoon of kosher salt
¼ teaspoon of freshly ground black pepper
Sauté the red onion and garlic in olive oil until the onion is translucent. Add the remaining ingredients and cook for 5 minutes.
Amount Per Serving
Calories - 219.63
Calories From Fat (14%) - 30.24
Total Fat - 3.45g
Saturated Fat - 0.41g
Cholesterol - 0mg
Sodium - 579.93mg
Potassium - 644.57mg
Total Carbohydrates - 41.8g
Fiber - 9.16g
Sugar - 5.93g
Protein - 9.08g
Succotash is something that I like to make when I have fresh lima beans and corn. By sautéing the onion, adding the roasted red pepper, increasing the corn and using almond milk this succotash is sweeter than most. I added the cayenne and rosemary to add a little depth of flavor. This is a nice combination that everyone enjoyed this evening (including the carnivores).