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Festive Fall Succotash Recipe Video
|Frozen corn||8 Ounce (Price Chopper Frozen Corn)|
|Green bell pepper||1⁄2 Cup (8 tbs) (diced)|
|Orange bell pepper||1⁄2 Cup (8 tbs) (diced)|
|Red bell pepper||1⁄2 Cup (8 tbs) (diced)|
|Lima beans||8 Ounce (Price Chopper Frozen Lima Beans)|
|Olive oil||2 Tablespoon (light)|
Serving size: Complete recipe
Calories 1095 Calories from Fat 530
% Daily Value*
Total Fat 60 g92.5%
Saturated Fat 20.4 g102.1%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1503.5 mg62.6%
Total Carbohydrates 117 g39%
Dietary Fiber 21.4 g85.4%
Sugars 18.9 g
Protein 26 g52.2%
Vitamin A 133.5% Vitamin C 497.7%
Calcium 11.4% Iron 50.4%
*Based on a 2000 Calorie diet
1. Sautee the green, orange and red peppers in the olive oil in a covered sautéing pan or shallow frying pan until the peppers are soft, but slightly crisp. Keeping the pan covered will allow for the natural juices to seep into the olive oil and help to flavor the succotash, assisting with reducing the butter and eliminating the cream used in traditional succotash recipes.
2. Cook the corn and lima beans together as directed on the package in a pan. Drain the water.
1. Add in the peppers and all of the juices from the pan.
2. Stir in the butter, salt and pepper.
Serve for a festive fall side dish!