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Succotash Recipe

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Tender lima beans, red bell pepper and corn kernels combine to create an eye-appealing and delicious side dish.
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Servings:
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Ingredients
  • 1 package (10 ounces) frozen lima beans
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 cup diced red bell pepper
  • 1 package (10 ounces) frozen corn, thawed
  • 1 teaspoon McCormick® Paprika
  • 1/2 teaspoon McCormick® Garlic Salt
  • 1/2 teaspoon McCormick® Thyme Leaves
  • 1/4 teaspoon McCormick® Black Pepper, Coarse Ground
Directions
PREP
5 mins
COOK
15 mins
1. Cook lima beans as directed on package until tender. Drain and set aside.

2. Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender.

3. Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through.Test Kitchen Tip: For a creamier Succotash, add 1/2 cup heavy cream with the corn.
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Nutrition (per serving)
Calories: 140 Calories
Fat: 4 Grams
Protein: 4 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 22 Grams
Sodium: 275 Milligrams
Fiber: 4 Grams
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