Southern-Style Succotash
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Southern-Style Succotash." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/southern-style-succotash-recipe.htm> 20 August 2008.
Southern-Style Succotash
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.
Ingredients:
2
tablespoons butter
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
1/2
teaspoon salt
1/4
teaspoon hot pepper sauce
1/4
cup chopped green onion tops or chives
Preparation:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: 3/4 cup | |
| Sodium | 406 mg |
| Protein | 6 g |
| Fiber | 5 g |
| Carbohydrate | 29 g |
| Cholesterol | <1 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 23 % |
| Calories | 175 |
Dietary Exchange:
| Fat | 1 |
| Starch | 2 |
This recipe appears in: Southern
