Yield: 1 Servings
|1 tablespoon||Safflower or canola oil|
|¾ teaspoon||Cumin seeds|
|2 teaspoons||Finely minced garlic|
|1 cup||Coarsely chopped onion|
|1 medium||Red bell pepper, diced|
|1||Jalapeno peppers, seeded and diced, -or- (up to 2)|
|1||Dried chipotle pepper, seeded and snipped into bits, -or-|
|1 pinch||(generous) crushed red pepper flakes|
|2 tablespoons||Tomato paste|
|1½ pounds||Butternut or kabocha squash, peeled and cut into 1-inch pieces|
|2 cups||Fresh or frozen corn kernals|
|Salt to taste|
|2 cups||Frozen baby lima beans, thawed|
|¼ cup||Minced cilantro (up to 1/3)|
Heat oil in pressure cooker. Add cumin seeds; sizzle 5 seconds. Add garlic; cook over medium-high heat, stirring frequently, until garlic turns light brown. Add onions, bell pepper and jalapeno; continue cooking, stirring frequently, 1 minute.
Add water, tomato paste, squash, corn and salt. Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure; cook 2 minutes. Reduce pressure with quick-release method. Remove lid. If squash is not quite tender, replace but do not lock lid; allow squash to steam a few more minutes in residual heat.
Stir in lima beans; simmer, covered, until tender, 2 or 3 minutes. Stir in cilantro just before serving. Serves 6.
Per serving: 207 calories; 7g protein; 2g fat; 49g carbohydrate; 0 cholesterol;
386 mg sodium; 10g fiber.
Posted to rec.food.recipes by christi@... (Christi Wilson) on Feb 8, 1995.