Southwest succotash

Yield: 1 Servings

Measure Ingredient
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
1 cup Water
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.

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