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Lima Bean Succotash by Lynette Rohrer Shirk

This was originally a Native American dish made with broth from fowl, venison, and other game instead of cream. It contributes to a high-fiber diet.

INGREDIENTS | SERVES 4; Serving Size ¾ cup

  • ¾ cup cream
  • 1 cup frozen cooked baby lima beans
  • 1½ cups corn kernels
  • 1 tablespoon butter
  • salt and pepper to taste

  1. Heat the cream in a saucepan over medium-high heat and reduce by half.

  2. Add the lima beans and corn and turn the heat to low.

  3. Cover and cook for 10 minutes.

  4. Stir in butter and season to taste with salt and pepper.

  5. Remove from heat and serve hot.

Calories: 248.44

Protein: 6.17 grams

Carbohydrates: 25.76 grams

Fiber: 4.42 grams

Fat: 15 grams

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