Yield: 4 Servings
|2 cups||Chopped onion (I just used 1 medium onion, chopped)|
|1||Fresh chile, minced, or 1/4 teaspoon cayenne (I used cayenne since I had it on hand)|
|2 tablespoons||Olive oil|
|2 teaspoons||Ground cumin|
|2 cups||Frozen lima beans (I used fresh)|
|1 can||(28 ounce) whole tomatoes|
|2 cups||Fresh or frozen cut corn|
|¼ cup||Chopped fresh cilantro|
|Grated cheddar cheese or Monterey Jack (we used white sharp cheddar)|
|Avocado cubes or slices (we used since we had a ripe avocado, you could skip the avocado but I wouldn't skip the cheese)|
Drain the tomatoes, reserving the juice. In a heavy nonreactive soup pot or saucepan, saute the onions and chile or cayenne in the oil for about 5 minutes, until the onions begin to soften. Add the cumin and lima beans and saute, stirring, for a couple of minutes. Add the juice from the tomatoes, cover, and simmer for 5 minutes. Chop the whole tomatoes right in the can.
Stir the chopped tomatoes and corn into the pan. Cover and simmer until the vegetables are tender (recipe said this should only take about 10 minutes, but it took a lot longer. I don't know if it was because I was using fresh instead of frozen lima beans but it took more like 30 or 40 minutes). Stir in cilantro and add salt and black pepper to taste. Serve plain or topped with suggested garnishes. Serve over rice, polenta, or quinoa, or with warm tortillas or cornbread.
Recipe is from _Moosewood Restaurant Cooks at Home_ and was modified just slightly by me.
Posted to EAT-L Digest 05 Sep 96 From: Felicia Pickering <MNHAN063@...> Date: Thu, 5 Sep 1996 22:30:43 EDT