SOUTHWESTERN SUCCOTASH
Categories Corn Lima Bean Bell Pepper Hot Pepper Summer Cilantro Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #healthy #side-dishes #vegetables #dietary #low-sodium #low-cholesterol #low-calorie #healthy-2 #low-in-something #corn #peppers #4-hours-or-less
You'll also love
rajih afendi
[email protected]This dish was a bit bland for my taste. I think next time I'll add some more spices.
Frp By
[email protected]This recipe is a great starting point for creating your own southwestern succotash. Feel free to experiment with different ingredients and flavors to find what you like best.
Mohammad Bux Soomro
[email protected]I'm not a huge fan of succotash, but I thought this recipe was pretty good. The addition of the lime juice and cilantro really brightened up the dish.
Javier Mendez
[email protected]This dish is a great way to use up leftover corn and black beans. It's also a healthy and affordable meal option.
Naira Baron
[email protected]I'm always looking for new and interesting succotash recipes, and this one definitely fits the bill. The combination of flavors is unique and delicious.
Nagib Berrekla
[email protected]This recipe was easy to follow and the dish turned out great! I especially liked the addition of the avocado and cilantro.
Charlie Randall
[email protected]I made this dish for a group of friends and everyone loved it! It's a great recipe for a potluck or party.
Shankar Adhikari
[email protected]I was disappointed with this recipe. The flavors just didn't come together for me.
Bikash Thapa magar
[email protected]This dish was a little too spicy for my taste, but I still enjoyed it. I think next time I'll use less chipotle peppers.
Town kids
[email protected]5/5 stars! This recipe is a keeper. I've made it several times now and it's always a crowd-pleaser.
Mercy Zegnuu
[email protected]This dish was easy to make and packed with flavor. I loved the smokiness of the chipotle peppers and the sweetness of the corn.
drit0
[email protected]I'm not usually a fan of succotash, but this recipe changed my mind. The addition of the corn and black beans really made it special.
Madhu Sudhan
[email protected]This southwestern succotash was a hit at our last potluck! The combination of flavors was incredible and everyone raved about it. I'll definitely be making this again soon.