Return to Main Recipes Page/Return to Home Page
1 tbsp. (15ml) vegetable oil
In a skillet, heat oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker/crockpot. Add contents of pan and stir well.
Set slow cooker/crockpot on low, cover, and cook on low for 8 to 10 hours (or on high for 4 to 5 hours), until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste.
Make ahead:
The next day, continue cooking as directed in Step 2. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a Dutch oven, bring to a boil and simmer for 5 to 10 minutes before serving.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
2 large carrots, cut in quarters lengthwise, then thinly sliced
4 cloves garlic, minced
1 tbsp. (15ml) paprika
2 springs fresh rosemary or 1 tbsp. (15ml) dried rosemary leaves
1 tsp. (5ml) each salt and cracked black peppercorns
1 28-ounce (796ml) can tomatoes, including juice, coarsely chopped
1 10-ounce (284ml) can condensed vegetable broth (undiluted)
2 cups (500ml) dried lima beans, cooked and drained, or 4 cups (1L) frozen lima beans, thawed
2 cups (500ml) corn kernels, thawed if frozen
1 cup (250 ml) whipping cream (optional)
Parmesan cheese, grated (optional)
Freshly grated nutmeg, to taste
This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete Step 1 and refrigerate overnight.
Instead of vegetable broth, I used several tbsp. of pareve chicken stock diluted by half the suggested amount of liquid.