Succotash with Tomatoes and Chives
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 1 cup chopped onion
- 1 teaspoon sugar
- 1 cup half and half
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 30 g(10%)
- Cholesterol 15 mg(5%)
- Fat 6 g(10%)
- Fiber 5 g(20%)
- Protein 7 g(14%)
- Saturated Fat 3 g(17%)
- Sodium 20 mg(1%)
- Calories 204
Preparation Cook lima beans in large pot of boiling salted water until almost tender, about 7 minutes. Add corn kernels and cook until both vegetables are tender, about 3 minutes longer. Drain. Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Stir in vegetables and sugar. (Can be prepared 1 day ahead. Cover and refrigerate.) Add half and half to vegetables in skillet and simmer 5 minutes. Stir in tomatoes and 2 tablespoons chives. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons chives and serve.
Preparation Cook lima beans in large pot of boiling salted water until almost tender, about 7 minutes. Add corn kernels and cook until both vegetables are tender, about 3 minutes longer. Drain. Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Stir in vegetables and sugar. (Can be prepared 1 day ahead. Cover and refrigerate.) Add half and half to vegetables in skillet and simmer 5 minutes. Stir in tomatoes and 2 tablespoons chives. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons chives and serve.
