CHEF JEFF — ONE BYTE AT A TIME: Hot Pepper Succotash

This is a quick and spicy version of a traditional Native American dish that would go nicely with roast pork.

Hot Pepper Succotash

1/3 cup fat-free, low-salt chicken stock

1 tablespoon canola oil

1½ cups frozen corn

1½ cups frozen baby lima beans

3 tablespoons jalapeno pepper jelly

2 scallions, thinly sliced

Salt

Warm stock and oil in a medium nonstick skillet over high heat. Add corn and beans; cook 5 minutes. Reduce heat to medium-high and add jelly, stirring until it melts and coats vegetables. Add scallions and salt to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 371 calories, 13 percent of calories from fat, 5.5 grams fat (0.7 grams saturated), no cholesterol, 14 grams protein, 74.5 grams carbohydrates, 10.3 grams fiber, 191 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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