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
Written recipes as an idea can be tracked back into the distant past, in truth as far as pharonic Egypt, and maybe further still. In practice though, sadly, these old cook books were just basic hieroglyphic recipes for preparing meals.
Closer to modern times, there are a couple of books from the 1300s : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals on the menus of the rich. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, such as parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in books on cookery, many of which still exist in private libraries. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this All American Succotash recipe.
