>Recipes
Corn and Tomato Succotash
Makes 10 servings
Time to Prepare: 1:00
Time to Cook: 1:10
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Ingredients
1 1/2 cup Lima beans, large, mature seeds, raw 1 cup Water 28 oz Soup, chicken broth, canned, prepared with equal volume water, commercial 1 tbls Oil, vegetable corn, salad or cooking 1 cup Onions, raw 3/4 cup Peppers, sweet, red, raw 1/2 cup Celery, raw 3/4 cup Onions, spring or scallions (includes tops and bulb), raw 2 1/2 tsp Spices, thyme, ground 1/2 tsp Salt, table 1/4 tsp Spices, pepper, black 1 dash Spices, pepper, red or cayenne 14 oz Tomatoes, red, ripe, canned, whole, regular pack 11 oz Corn, sweet, yellow, canned, whole kernel, drained solids
Directions
1. Wash the beans and place in a large dutch oven. Cover with water and bring to a boil; cook for 2 minutes. Remove from heat and cover. Let stand for 1 hour.
2. Drain beans and add the water and the broth. Bring to a boil and cover, reduce heat, and simmer 40 minutes or until beans are tender.
3. Heat vegetable oil in a large skillet over medium heat.
4. Add onion and saute for 2 minutes. add bell pepper and celery and saute 2 minutes. add green onions and saute for another minute.
5. Add onion mixture, thyme, and remaining ingredients to bean mixture, bring to a boil. Cover, reduce heat, and simmer 20 minutes. serve hot.
2. Drain beans and add the water and the broth. Bring to a boil and cover, reduce heat, and simmer 40 minutes or until beans are tender.
3. Heat vegetable oil in a large skillet over medium heat.
4. Add onion and saute for 2 minutes. add bell pepper and celery and saute 2 minutes. add green onions and saute for another minute.
5. Add onion mixture, thyme, and remaining ingredients to bean mixture, bring to a boil. Cover, reduce heat, and simmer 20 minutes. serve hot.
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