Recipe - Lima-And-White Bean Succotash

1 Fennel bulb with stalks,
(1pound)
2 teaspoon Olive oil
One half cup Sliced green onions
1 One half cup Cooked baby lima beans
1 One half cup Drained canned cannellini
beans or other white beans
One half cup Water
1 tablespoon White wine vinegar
One fourth teaspoon Salt
1/8 teaspoon Pepper

Trim tough outer leaves from fennel; mince feathery fronds to equal 2
tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb
in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve
remaining fennel for another use.

Heat oil in a medium saucepan over mediumhigh heat. Add 1 cup chopped
fennel bulb and One half cup green onions; saute 4 minutes or until tender. Add
minced fennel fronds, lima beans, and remaining ingredients; stir well.
Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield:
6 servings (serving size: One half cup).

Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g
Carbohydrate; 0mg Cholesterol; 115mg Sodium

NOTES : This recipe is featured with RED SNAPPER WITH POTATOLEEK CRUST AND
LIMAANDWHITE BEAN SUCCOTASH, Page 116.

Recipe by: Cooking Light, Jul/Aug 1995, page 116

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.