• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Hot Pepper Succotash

  • Recipe Submitted by on

Category: Low Fat, Side Dishes, Vegetables

 Ingredients List

  • 1/3 c Nonfat Chicken Broth
  • 1 1/2 c Frozen corn, thawed
  • 1 1/2 c Frozen baby lima beans,
  • -thawed
  • 3 tb Jalapeno pepper jelly
  • 2 Scallions, thinly sliced
  • Salt, to taste


Warm stock in a medium nonstick skillet. Add the corn and beans and saute
on high for 5 minutes. Reduce heat and add jelly; stir until jelly melts
and coats vegetables. Add scallions and salt to taste.

(2 servings)

According to article: Nutritional information per serving: 235 calories; 9
grams protein; 52 grams carbohydrate; .6 grams fat; 2 percent of calories
as fat; 6 grams fiber; 0.2 milligram cholesterol; 57 milligrams sodium.

Hot Pepper Succotash is a spicy, quick version of an American staple that
is simple to make and fun to eat. (Native) American

American Indians made dishes from the corn and beans they grew side by side
in their fields. When they harvested the patch, they cooked the vegetables
together and called it succotash, their word for ``hodgepodge.'' It was
really a meal in itself when made with ham or other meat as well as
vegetables. Fresh vegetables were added in the summer and dried ones in the

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?