Recipe - Emerils Creole Succotash

1 tablespoon Garlic; minced
2 tablespoon Shallots; minced
2 tablespoon Olive oil
2 cup Corn kernels, fresh or
frozen
1 cup Lima beans or fava beans,
fresh or frozen; cooked
1 cup Tomatoes; peeled, seeded,
chopped
1 Onion, yellow; roasted,
chopped
1 tablespoon Emeril's Creole Seasoning
see recipe
1 cup Beer or nonalcoholic beer
2 tablespoon Basil, fresh; chopped
2 tablespoon Oregano, fresh; chopped
1 tablespoon Thyme, fresh; chopped
Red pepper sauce to taste
Worcestershire sauce,
vegetarian, to taste

Saute garlic and shallots in oil until transparent, about 2 to 3 minutes.
Add corn and beans and cook 3 to 4 minutes. Add tomatoes and onion and cook
an additional five minutes.

Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes. Add
herbs, red pepper sauce and worcestershire, and cook for another 5 minutes.
Serve hot. Serves 4 to 6.

Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg sod; 7 g
fiber.
Vegetarian Times, December 1992/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini