Succotash
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
lima beans
frozen, thawed |
|
| 20 | ounces |
corn kernels, canned
frozen, whole, thawed |
|
| ⅓ | cup |
pimentos
canned, chopped |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | tablespoons |
butter
or margarine |
|
| ½ | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
lima beans
frozen, thawed |
|
| 578 | ml/g |
corn kernels, canned
frozen, whole, thawed |
|
| 79 | ml |
pimentos
canned, chopped |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
black pepper
|
|
| 9E+1 | ml |
butter
or margarine |
|
| 118 | ml |
light cream (half&half)
|
|
Directions
Place lima beans and corn in a large, heat-resistant, non-metallic bowl.
Heat, covered, in Microwave Oven 12 minutes or until vege- tables are hot.
Add remaining ingredients and stir to combine.
Heat, un-covered, in Microwave Oven 4 minutes or until heated through.
