Balsamic Succatash

So, I have embarked on a 52 Week Home Organizing Challenge. Each week, there is a different part of your home to organize. The first month focused on the kitchen. Here’s a link if you’re interested in checking it out. Anyway, Week 4 was to clean and organize the refrigerator and freezer. This turned out to be quite a job since we have 2 fridge/freezers and a stand alone freezer. Now I’m thinking we need to invest in a generator because if we were to lose power for a significant amount of time, that would be a lot of food wasted. I ended up compiling a word doc with an inventory of what is in each refrigerator and freezer because it was ridiculous. My mission for the next month of so is to use up things that we have a lot of or that are oldish. For some reason, we had 3 large bags each of frozen corn and frozen lima beans, so, SUCCATASH! I really like this version with the balsamic vinegar. It put a small but delicious dent in my corn and lima bean hoarding problem.

Balsamic Succatash
Author: 
Recipe type: Vegetable, Side Dish
Serves: 6
 
Ingredients
  • 2 tablespoons butter or olive oil to make vegan
  • 1 cup chopped yellow onion
  • 1 garlic clove, minced
  • 2 cups frozen corn kernels
  • ½ cup chopped red bell pepper
  • 1 teaspoon dried basil
  • 1 (10-ounce) package frozen baby lima beans
  • ½ cup fat-free, chicken broth or vegetable broth to make vegetarian)
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
Instructions
  1. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 3 minutes or until onion softens, stirring occasionally.
  2. Add corn, bell pepper, basil, and beans; cook 4 minutes, stirring occasionally.
  3. Add broth, sugar, salt, and black pepper; cook 7 minutes or until liquid almost evaporates.
  4. Remove from heat, and stir in vinegar.
Nutrition Information
Serving size: ⅔ cup Calories: 159 Fat: 5.4 g Saturated fat: 2.9 g Unsaturated fat: 2.1 g Trans fat: 0 Carbohydrates: 24.7 g Sodium: 407 mg Fiber: 4.5 g Protein: 5.1 g Cholesterol: 11 mg
5 Weight Watchers Smart Points per serving

*This recipe was created by Cooking Light Magazine*

Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; cook 3 minutes or until onion softens, stirring occasionally. Add corn, bell pepper, basil, and beans; cook 4 minutes, stirring occasionally.

Add broth, sugar, salt, and black pepper; cook 7 minutes or until liquid almost evaporates. Remove from heat, and stir in vinegar.

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