* Exported from MasterCook *
Southwestern Succotash
Recipe By :n/a
Serving Size : 10 Preparation Time :0:00
Categories : Side Dish Vegetables
Amount Measure Ingredient -- Preparation Method
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1 bag frozen lima beans - (16 oz)
1 bag frozen sweet white corn - (16 oz)
2 tablespoons olive oil
1 tablespoon cumin seeds
1 onion -- chopped
2 red bell peppers -- chopped
2 poblano chilies -- seeded, chopped
4 garlic cloves -- minced
2 tablespoons chopped fresh oregano
1 can low-salt chicken broth - (14 1/2 oz)
1/2 cup whipping cream
2/3 cup chopped fresh cilantro
Salt -- to taste
Freshly-ground black pepper -- to taste
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.
