Guest guest Posted June 30, 1999 Report Share Posted June 30, 1999 * Exported from MasterCook * Dutch Succotash Recipe By : Nava Atlas's American Harvest, 92 Serving Size : 6 Preparation Time :0:00 Categories : American Side Dishes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or safflower oil 1 large onion -- chopped 1 medium green bell pepper -- diced 2 medium potatoes cooked in their skin -- peeled and diced 2 cups fresh corn kernels (about 3 medium ears) -- cooked 1 10oz package frozen baby lima beans -- thawed 2 cups heaping ripe tomatoes -- chopped 1 teaspoon paprika Salt and freshly ground black pepper Heat the butter or oil in a large heavy saucepan or small Dutch oven. Add the onion and sauté over low heat until it is translucent. Add the green pepper and continue to sauté until the onion is lightly golden. Add all the remaining ingredients and simmer, covered, for 20 to 25 minutes over very low heat, stirring occasionally. - - - - - - - - - - - - - - - - - - NOTES : The Pennsylvania Dutch variety of succotash seems to typify their cooking style - very filling and simply seasoned, but certainly not bland, with a pleasant combination of flavorful vegetables. Quote Link to comment Share on other sites More sharing options...
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