Southwest succotash
1 Servings
Ingredients
| Quantity | 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) |
Directions
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.