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Succotash, Succulent (D/P, TNT)
Source: The 150 Best Slow Cooker Recipes
Serves: 8 to 10

1 tbsp. (15ml) vegetable oil
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

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:
This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete Step 1 and refrigerate overnight.

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:
Instead of vegetable broth, I used several tbsp. of pareve chicken stock diluted by half the suggested amount of liquid.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A