DRIED CORN SUCCOTASH WITH FRESH VEGETABLES

Dried Corn Succotash With Fresh Vegetables image

Provided by Florence Fabricant

Time 30m

Yield 6 servings

Number Of Ingredients 12

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
1/4 pound baby green beans, cooked al dente, in 2-inch pieces
1/4 pound cooked wax beans, in 1-inch pieces
1 large clove garlic, minced
1 ripe medium-size tomato, peeled, seeded and diced
1/4 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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 438 milligrams, Sugar 3 grams, TransFat 0 grams