Super Simple Succotash
Sides | 30 Minutes or Less | Vegetables
SERVES 4 - START TO FINISH: 25 minutes
Cooking Notes
We prefer tomato paste in a tube so we can just use a tablespoon at a time.
The amount of salt you will need depends on the brand of broth (or if you use homemade) and your personal preference. Veggies need salt to brighten flavor, so season entire pot, or pass at the table if individuals have sodium restrictions.
There are varying opinions about whether succotash should contain tomatoes. We fall somewhere in the middle and opt for using a touch of tomato paste instead of a whole can or a whole fresh tomato which can overpower the delicate flavor of limas and corn. However if you are a tomato fan, add fresh tomatoes (up to 1 cup chopped) when you lower the heat to low. If you use canned tomatoes, drain before adding and omit tomato paste.
Super Simple Succotash
2 cups fat-free, low-sodium chicken or vegetable broth
2 cups frozen baby lima beans
1 cup frozen sweet white or yellow corn
1 tablespoon butter
1/4 teaspoon ground black pepper
1 tablespoon tomato paste*
1/2 teaspoon sugar
Salt to taste
Place broth, beans and corn in a medium saucepan and bring to a boil over high heat. Boil 3 minutes and then reduce heat to low. Cook on low 20 minutes, until beans are very tender. Stir in tomato paste and sugar.
Remove pan from heat and allow to cool to an edible temperature. Adjust seasoning with salt to taste*.
Super Simple Succotash
Approximate Values Per Serving: 168 calories (19% from fat), 4 g fat (2 g saturated), 10 mg cholesterol, 9 g protein, 27 g carbohydrates, 6 g dietary fiber, 148 mg sodium
Related Posts from the Blog
Guilt-free frozen veggies? Bring 'em on!
December 26, 2010
Did you know that using frozen vegetables is one less thing you need to feel guilty about?
Read more.My Books
Our Cookbooks rock!
What you're saying..
Let me tell you how much I look forward to your "Desperation Dinners" article in the Wednesday newspaper. I have some of your recipes marked with a "happy face" in my personal cookbook. That's an indication it is a crowd-pleaser!
Your Kitchen Scoop email newsletter is also appreciated. Keep up the fantastic input. Your recipes are very reasonable and full of flavor.
Jean Quick of Dunn, NC
Have a question?
We hope you'll tell us, but we hope you'll ASK us, too! Send your questions to alicia@kitchenscoop.com and we'll try to find the answers.