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| 1 | Fennel bulb with stalks, (1-pound) |
| 2 Teelöffel | olive oil |
| 1/2 Tasse | green onions sliced |
| 1 1/2 Tasse | Cooked baby lima beans |
| 1 1/2 Tasse | Drained canned cannellini beans or other white beans |
| 1/2 Tasse | water |
| 1 Esslöffel | white wine vinegar |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
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Trim tough outer leaves from fennel; mince feathery fronds to equal 2 tablespoons, and set aside. Remove and discard stalks. Cut the fennel bulb in half lengthwise; discard core. Finely chop bulb to equal 1 cup. Reserve remaining fennel for another use.
Heat oil in a medium saucepan over medium-high heat. Add 1 cup chopped fennel bulb and 1/2 cup green onions; saute 4 minutes or until tender. Add minced fennel fronds, lima beans, and remaining ingredients; stir well. Cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1/2 cup).
Per serving: 251 Calories; 2g Fat (8% calories from fat); 16g Protein; 44g Carbohydrate; 0mg Cholesterol; 115mg Sodium
Lima-And-White Bean Succotash, Page 116.
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