Recipe for Lima-and-White Bean Succotash 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 x Fennel bulb with stalks, (1-pound)
2 tsp Olive oil
1/2 cup Sliced green onions
1/2 cup Cooked baby lima beans
1/2 cup Drained canned cannellini beans or other white beans
1/2 cup Water
1 tbl White wine vinegar
1/4 tsp Salt
Instructions:
Instructions: 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).

NOTES :
LIMA-AND-WHITE BEAN SUCCOTASH, Page 116.

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