[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Sweet Bean Succotash

Serves 4

Yield: 4 Cups

2 cups frozen green soy beans (sweet beans)
4 cups water
1/8 tsp. salt
2 tbsp. soy oil
2 cups chopped onions
1 tbsp. minced garlic
2 cups frozen corn
1/2 cup diced red bell pepper
3 tsp. ground cumin
1 tsp. thyme
1 tsp. salt
2 tbsp. white miso dissolved in 1/4 cup water

Add sweet beans to a pot of boiling, salted water and cook about 30 minutes or until soft. Heat oil in a skillet, then sauté onions and garlic for several minutes. Add sweet beans, corn, bell pepper, cumin, thyme, and salt and continue to sauté for 5 minutes. Dissolve miso in half of the water, then add the rest of the water and stir until smooth and creamy. Add miso mixture to the sautéed vegetables and cook for another minute.

Nutritional Information Per Serving:

335 calories
17 g protein
41 g carbohydrate
14 g fat
1.8 g saturated fat
0 mg cholesterol
932 mg sodium
5 g dietary fiber

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]