I am a succor for succotash and always have been!
Normally, I prepare it the “traditional” way; just corn and lima beans with milk, a little butter and salt and pepper, and a sprinkling of sugar; especially at Thanksgiving time – that’s the way Mom always made it.
This is an updated, sophisticated finish to an old-time favorite from Cooking Light. Instead of 2 tablespoons butter, I coat the skillet with cooking spray and add 1 or 2 teaspoons butter, for less fat.
You know the sweet/tart taste of balsamic vinegar – it’s perfect here, blending with the other ingredients. This makes a lot for a mouthwatering side dish, but it’s a great lunch in my book, packed with protein and fiber! If you like succotash too, try this new version! It’s truly delicious!
2 tablespoons butter (I use cooking spray and 1-2 teaspoons butter)
1 cup chopped onion (I used sliced shallots)
1 teaspoon minced garlic
2 cups frozen whole-kernel corn
½ cup chopped red bell pepper
2 teaspoons fresh basil, or ½ teaspoon dried
1 (10-ounce) package frozen baby lima beans
½ cup fat-free, lower-sodium chicken broth
½ teaspoon sugar
1/8 teaspoon salt
½ teaspoon seasoned pepper
1 tablespoon balsamic vinegar
Melt butter in a large skillet over medium heat.
Add onion and garlic; cook 3 minutes or until onion softens, stirring occasionally.
Add corn, bell pepper, basil and beans, and cook for 4 minutes.
Add broth, sugar, salt and pepper.
Cook 7 minutes or until liquid almost evaporates.
Remove from heat and stir in vinegar.
6 servings of 2/3 cup each = 159 calories
fat 5.4 grams
carbs 24.7 grams
This is a delectable veggie side dish!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking. She is having a great cookbook giveaway now!