Lima-And-White Bean Succotash

Recipe Ingredients

1		Fennel bulb with stalks - (1-pound)
2 teaspoons	10ml	Olive oil
1/2 cup	31g / 1.1oz	Sliced green onions
1 1/2 cups	240g / 8.5oz	Cooked baby lima beans
1 1/2 cups	240g / 8.5oz	Drained canned cannellini beans or
		Other white beans
1/2 cup	118ml	Water
1 tablespoon	15ml	White wine vinegar
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

Trim tough outer leaves from fennel; mince feathery fronds to equal 2 tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another use.

Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender.

Add minced fennel fronds, lima beans, and remaining ingredients; stir well. Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1/2 cup).

Source:
Cooking Light, Jul/Aug 1995, page 116

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