CHEF JEFF — ONE BYTE AT A TIME: Hot Pepper SuccotashThis is a quick and spicy version of a traditional Native American dish that would go nicely with roast pork.
By: Herald Staff Report,
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
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.
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