3 cup frozen corn kernels, thawed
2 lb fresh lima bean
1 medium leek, cleaned and chopped
1 tbsp olive oil
2 cup tomatoes, chopped
1 tsp salt
1/2 tsp pepper
1/2 cup parsley, chopped
Directions
1. Cut the corn from their husks and remove the lima beans from their
pods.
2. In a large skillet, saut, the leek in the oil until it wilts, 2-3
minutes. Add the corn, lima beans, tomatoes, salt and pepper.
3. Bring to a simmer over high heat. Cover and turn the heat to low,
then simmer for 10 minutes. Add the parsley. SErve hot or at room
temperature.
Note: If you use frozen lima beans, defrost them and add them during
the last few minutes of cooking.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Servings: 6 servings
All-American Succotash Recipe brought to you by Recipe Ideas
Categories: Beans; Fruit; Vegetable; Vegetarian
The History of Recipes
We are able to track the history of meal recipes way back into antiquity, certainly as far as early Egypt, and potentially, even further back. However, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few scripts detailing recipes prepared by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius tells us how the Roman cooks made use of many different aromatic flavors, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. During the following few hundred years, the rich and powerful families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this All American Succotash recipe.