Modern Succotash with Fennel & Scallions (More...Test Kitchen p. 201)

Name: Modern Succotash with Fennel & Scallions (More...Test Kitchen p. 201)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 (15-ounce) can cannellini beans, 2 tablespoons liquid reserved, beans rinsed; 2 teaspoons lemon juice; 3 tablespoons extra-virgin olive oil; 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/4-inch pieces; 4 scallions, white and green parts separated and sliced thin on bias; 1/2 teaspoon sea salt; 2 garlic cloves, minced; 1/4 teaspoon ground fennel; 4 ears corn, kernels cut from cobs (3 cups)

2 steps

Prep:10minCook:15min

Updated at: Thu, 17 Aug 2023 05:34:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories232.7 kcal (12%)

Total Fat11.4 g (16%)

Carbs28.2 g (11%)

Sugars5.7 g (6%)

Protein8 g (16%)

Sodium465.1 mg (23%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 15 ouncecan cannellini beans

2 tablespoons liquid reserved, beans rinsed

2 teaspoonslemon juice

3 tablespoonsextra-virgin olive oil

1fennel bulb

stalks discarded, bulb halved, cored, and cut into 1/4-inch pieces

4scallions

white and green parts separated and sliced thin on bias

½ teaspoonsea salt

2garlic cloves

minced

¼ teaspoonground fennel

4 earscorn

kernels cut from cobs

Instructions

Step 1

Stir reserved bean liquid and lemon juice together in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel, scallion whites, and salt and cook, stirring frequently, until softened and beginning to brown, 4-5 minutes. Stir in garlic and ground fennel and cook until fragrant, about 30 seconds.

Step 2

Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans are warmed through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in scallion greens, and season with salt and pepper to taste. Serve.