Dried Corn Succotash With Fresh Vegetables
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2slices thick bacon, diced
- 2cups canned hominy or posole (sold in Mexican groceries)
- 1cup cooked large shell beans (limas or cranberry beans) or frozen lima beans
- 1cup fresh corn kernels
- ¼pound baby green beans, cooked al dente, in 2-inch pieces
- ¼pound cooked wax beans, in 1-inch pieces
- 1large clove garlic, minced
- 1ripe medium-size tomato, peeled, seeded and diced
- ¼cup chicken stock
- 1tablespoon mixed chopped fresh herbs like chives, sage and thyme
- Salt and freshly ground black pepper to taste
- 2tablespoons soft unsalted butter
Nutritional analysis per serving (6 servings)
182 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 6 grams protein; 438 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bacon in a large sauté pan over low heat, and cook just until the bacon begins to color and the fat starts to render. Stir in the dried corn, shell beans, fresh corn kernels, green beans, wax beans and garlic, and cook over medium heat for 2 to 3 minutes.
- Step 2
Add the tomato, stock and herbs. Simmer a minute or two, and season with salt and pepper. Remove from the heat, and stir in the butter. Serve at once.
Private Notes