Alaria Succotash

This is an old favorite with a new twist, based on a recipe from Sharon Rhoads "Cooking with Sea Vegetables" now out of print, unfortunately.

Ingredients

• 1 Tbls. sesame or your preferred cooking oil

• 1/3 cup, bite size, alaria pieces without midribs, soaked 1 minute

• 1 cup lima beans, cooked

• 1 cup corn kernels

• 1 large green pepper, cut into rings

• 1/4 cup water

• 1/2 tsp. oregano

• 1/2 tsp. Kelp/Cayenne Sea Seasoning

Method

If you use whole alaria, pre soak it several hours or sauté a few minutes longer before adding the other veggies. Otherwise, follow the following:

Serves 4.