succotash
from weight watchers recommended by Ann Horgas
Succotash by Course: POINTS Servings: Preparation Time: Cooking Time: Level of Difficulty: While there are a number of versions of succotash, it wouldn’t be authentic without corn or lima beans. Ingredients Instructions Heat the oil in a large nonstick skillet over medium heat. Add the bell pepper, zucchini, onion, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook, stirring occasionally, about 2 minutes. Stir in the lima beans, corn, parsley, paprika, salt, pepper, and marjoram. Reduce the heat and simmer, covered, until the flavors blend, about 10 minutes. Yields 3/4 cup per serving. Notes To remove fresh corn kernels from the cob, begin by cutting a small piece off the tip so that it’s flat. Holding the stem end, stand the cob upright on its flat end. Set it on a plate and use a knife to cut downward, removing the corn 3 or 4 rows at a time. You’ll need 2 medium-size ears to yield 1 cup of kernels. What was once considered a summer dish can now be made year-round because both vegetables are available frozen. This dish is great served with juicy grilled pork chops. 2 tsp olive oil 1 medium sweet red pepper(s), seeded and diced 1/2 medium zucchini, diced 1/2 medium onion(s), diced 1 medium garlic clove(s), finely chopped 1 medium tomato(es), seeded and diced 1 cup(s) cooked lima beans, frozen and thawed 1 cup(s) frozen corn kernels, or fresh 2 Tbsp parsley, flat-leaf, chopped 1 tsp paprika 1/2 tsp table salt 1/2 tsp black pepper, freshly ground 1/4 tsp Marjoram, dried © 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and International, Inc. and are used under license by WeightWatchers.com, Inc.