Succotash
1 1-lb bag frozen baby lima beans
1 1/2 cups corn-- 2 ears of fresh, or frozen, or canned will all work
8-12 cherry tomatoes, quartered
1 head garlic (relax! half of it gets baked, so its pretty mellow. The other half...
1 onion, minced
A few energetic dashes tobasco sauce
A few VERY energetic dashes Worcestershire sauce (make sure you get a brand that's )
2 tablespoon soy margarine or other non-dairy margerine
salt and pepper
a little olive oil
Put the limas in a little pot, cover with water by one inch, and boil. Let simmer for about fifteen minutes. While this is going on, take about half the cloves from the garlic and rub them with the olive oil (this is just so it won't burn. You squeeze it out of the garlic skin later and wind up not adding any fat to your recipe), and put them in a 400 degree oven for ten or fifteen minutes. While the limas are cooking and the garlic is baking, mince up the rest of the garlic, and put it into a big pan or saucepan or wok, and saute in the margerine until soft, about five minutes. Add all other veggies and the sauces, the salt and the pepper, and turn down the heat. When the lima beans are cooked and the garlic is done roasting, drain the beans and put that in with everything else, and squeeze in the garlic. Give it a good stir. You could probably add some cubed tofu, or some spinach, cut-up bell peppers, steamed squash, thin-sliced zuchini... Cheap, healthy, easy, good-- especially over rice. Enjoy:)
SO HOW'D IT GO?
This was so good!
my family loved it to, this is a good recipe to play around with and add stuff to
this was AWESOME. my omni family loved it. the spicy sauces added just enough zip to make it interesting. i added thinly sliced zucchini and yellow squash and served it with brown rice.
wow! very yummy! I'm sure this will become a weekly staple at my house.
I didn't use quite as much garlic...I only used a clove and sauteed it with the onion. I also didn't have any Worchestire sauce, but it still turned out fantastic!