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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese. Ingredients:
1 16-ounce bag frozen lima beans |
1 16-ounce bag frozen sweet white corn |
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 14 1/2-ounce can low-salt chicken broth |
1/2 cup whipping cream |
2/3 cup chopped fresh cilantro |
Directions:
1. 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.
2. 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.)
3. Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
4. * Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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