Great Food, All Day Long: Cook Splendidly, Eat Smart by Maya Angelou

Author:Maya Angelou
Language: eng
Format: mobi, epub, azw3, pdf
Tags: Cooking, General, American, Health & Healing, Essays, Regional & Ethnic, Cookery
ISBN: 9781400068449
Publisher: Random House Publishing Group
Published: 2010-12-14T07:25:16.774459+00:00

1 cup lima beans (fresh, frozen, or canned)

1 cup frozen whole kernel corn

¼ cup chicken stock

1 tablespoon butter

½ teaspoon sugar

½ teaspoon salt

¼ teaspoon pepper

Combine the ingredients in a large, heavy pot. Simmer, covered, for about 15 minutes over low heat.

Increase the heat and cook for 30 minutes more, stirring occasionally. Serve hot.

SERVES 4. Serving size: ½ cup succotash as a side dish.

Pink Beans

4 cups dried pink beans or small red beans (about 1½ pounds)

2 tablespoons canola oil

1 large Spanish onion, chopped

One 28-ounce can crushed tomatoes

3 large garlic cloves, chopped

2 large carrots, peeled and chopped

3 celery stalks, chopped

2 bay leaves

½ teaspoon salt

¼ teaspoon pepper

Sort through the beans and remove any debris. Rinse and drain the beans.

Combine the beans and 8 cups water in a 5-6 quart pot. Soak overnight.

Heat the oil in a large skillet and sauté the remaining ingredients until the onion is translucent.

Drain the beans and add 8 cups water. Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender to the bite, 2 to 2½ hours. Remove bay leaves.

Combine beans and vegetables, stirring well. Season to taste with additional salt if needed.

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