This recipe is insanely flexible - I really wouldn't bother measuring anything but especially not the beans and the zucchini - but I'll write an approximate measurement for the sake of those detailed chefs.Zucchini Succotash
1 cup Lima beans
2 diced zucchinis
a couple Roma tomatoes
1 cup corn
1 cup water (I used the bean water)
1 TBL honey
1/2 tsp thyme
1/2 tsp chili powder
1 cup Lima beans
2 diced zucchinis
a couple Roma tomatoes
1 cup corn
1 cup water (I used the bean water)
1 TBL honey
1/2 tsp thyme
1/2 tsp chili powder
1 tsp each: salt and pepper
garlic and peppers - chopped
1 TBL butter (I put that in because I
have some guiltless butter
but I'm sure you can ditch it)
Cook beans - Combine everything together in a stock pot - bring to boil then simmer for 10 minutes.
garlic and peppers - chopped
1 TBL butter (I put that in because I
have some guiltless butter
but I'm sure you can ditch it)
Cook beans - Combine everything together in a stock pot - bring to boil then simmer for 10 minutes.
I have all those ingredients! I'm going to try this tonight. I found a baked bean recipe that involves white beans...which are baked bean color 6 hours later. I bet the calcium is still floating around in there somewhere.
ReplyDeleteYou have a great blog! I am always looking for ways to make our meals healthier so I will checking in often!
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