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Lima and White Bean Succotash

1 Fennel bulb with stalks, (1-pound)
2 ts Olive oil
1/2 c Sliced green onions
1 1/2 c Cooked baby lima beans
1 1/2 c Drained canned cannellini beans or other white beans
1/2 c Water
1 tb White wine vinegar
1/4 ts Salt
1/8 ts Pepper


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).


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