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Mediterranean Succotash Butter Beans, Corn, And Bell Peppers Recipe
|Extra virgin olive oil||2 Tablespoon (Twice Around The Pan)|
|Garlic||2 Clove (10 gm), chopped|
|Yellow bell peppers||2|
|Frozen corn kernels||2 Cup (32 tbs)|
|Canned butter beans||15 Ounce, drained (1 Can)|
|Freshly ground black pepper||To Taste|
|Chopped fresh flat leaf parsley||1⁄4 Cup (4 tbs) (A Handful)|
Calories 306 Calories from Fat 86
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 0.86 g4.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 281.3 mg11.7%
Total Carbohydrates 42 g14.1%
Dietary Fiber 8.4 g33.7%
Sugars 2.8 g
Protein 12 g23%
Vitamin A 12.7% Vitamin C 203%
Calcium 2.2% Iron 5.3%
*Based on a 2000 Calorie diet
1 Heat a medium size skillet over medium-high heat.
2 Add oil to the skillet and add garlic, and peppers.
3 Saute,for 5 minutes stirring frequently.
4 Add in corn, and cook for another 2 or 3 minutes.
5 Mix in the beans and heat them through,for 1 or 2 minutes.
8 Add salt and pepper forseasoning, and stir in parsley.
9 Serve individual dinner plates or serving bowl.