Dried Corn Succotash With Fresh Vegetables

Ingredients

• 2 slices thick bacon, diced
• 2 cups canned hominy or posole (sold in Mexican groceries)
• 1 cup cooked large shell beans (limas or cranberry beans) or frozen lima beans
• 1 cup fresh corn kernels
• ¼ pound baby green beans, cooked al dente, in 2-inch pieces
• ¼ pound cooked wax beans, in 1-inch pieces
• 1 large clove garlic, minced
• 1 ripe medium-size tomato, peeled, seeded and diced
• ¼ cup chicken stock
• 1 tablespoon mixed chopped fresh herbs like chives, sage and thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons soft unsalted butter

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    177 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 5 grams protein; 16 milligrams cholesterol; 282 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the bacon in a large sauté pan over low heat, and cook just until the bacon begins to color and the fat starts to render. Stir in the dried corn, shell beans, fresh corn kernels, green beans, wax beans and garlic, and cook over medium heat for 2 to 3 minutes.
2. Add the tomato, stock and herbs. Simmer a minute or two, and season with salt and pepper. Remove from the heat, and stir in the butter. Serve at once.

30 minutes