Title: Emeril's Creole Succotash
Categories: Vegetarian Main
Yield: 6 Servings

1	tb	Garlic; minced
2	tb	Shallots; minced
2	tb	Olive oil
2	c	Corn kernels; fresh or frozen
1	c	Lima beans or fava beans fresh or frozen; cooked
1	c	Tomatoes; peeled, seeded chopped
1		Onion, yellow; roasted chopped
1	tb	Emeril's creole seasoning see recipe
1	c	Beer or nonalcoholic beer
2	tb	Basil, fresh; chopped
2	tb	Oregano, fresh; chopped
1	tb	Thyme, fresh; chopped
		Red pepper sauce to taste
		Worcestershire sauce vegetarian; to taste

Saute garlic and shallots in oil until transparent, about 2 to 3 minutes. Add corn and beans and cook 3 to 4 minutes. Add tomatoes and onion and cook an additional five minutes.

Add Creole seasoning and beer; simmer lightly for 15 to 20 minutes. Add herbs, red pepper sauce and worcestershire, and cook for another 5 minutes. Serve hot. Serves 4 to 6.

Per serving: 212 cal; 7 g prot; 4 g fat; 36 g carb; 0 chol; 64 mg sod; 7 g fiber. Vegetarian Times, December 1992/MM by DEEANNE

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