Southwestern Succotash
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 1 onion, chopped
- 1 tablespoon cumin seeds
- 2 tablespoons olive oil
- 1/2 cup whipping cream
- 2 tablespoons chopped fresh oregano
- 1 14 1/2-ounce can low-salt chicken broth
- 4 garlic cloves, minced
- 2/3 cup chopped fresh cilantro
- Carbohydrate 24 g(8%)
- Cholesterol 13 mg(4%)
- Fat 8 g(12%)
- Fiber 5 g(20%)
- Protein 7 g(13%)
- Saturated Fat 3 g(15%)
- Sodium 31 mg(1%)
- Calories 179
Preparation Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well. Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.) Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
Preparation Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well. Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.) Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
