Creole Succotash

Recipe Ingredients

1 teaspoon	5ml	Oil
1/4 cup	36g / 1.3oz	Diced red bell peppers
1/4 cup	36g / 1.3oz	Diced green bell peppers
1/4 cup	15g / 0.5oz	Diced onion
1 cup	62g / 2.2oz	Corn kernels
1 cup	160g / 5.6oz	Cooked lima beans
		(preferably slightly creamy)
1 1/2 tablespoons	22ml	Minced garlic
1 cup	237ml	Stock
1 tablespoon	15ml	Butter
1 teaspoon	5ml	Chopped fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in a saute pan. Add peppers, onion and corn kernels, and cook, tossing, 3 minutes. Add limas and garlic, cook 3 minutes. Add stock, butter and thyme and cook 4 minutes. Season with salt and pepper. To serve, spoon a generous portion of the succotash onto each of 2 plates.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-091 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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