Prep 25 mins
Cook 45 mins
Another recipe I'm saving from the November 2001 issue of Bon Appetit. A spicy spin on the classic side dish. Any leftovers make an excellent omlet stuffing when paired with left-over turkey and grated Monterey Jack cheese!
- 1 (16 ounce) bag frozen baby lima beans
- 1 (16 ounce) bag frozen white corn
- 2 tablespoons olive oil
- 1 tablespoon cumin seed
- 1 onion, chopped
- 2 red bell peppers, seeded and chopped
- 2 poblano chiles, seeded, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh oregano, chopped
- 15 1⁄2 ounces low sodium chicken broth
- 1⁄2 cup whipping cream
- 2⁄3 cup chopped fresh cilantro
- Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
- Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
- Add onion and saute until translucent, about 8 minutes.
- Add bell peppers, chilies, garlic and oregano;saute 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 and season to taste with salt and pepper.
- Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
- Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.
We really enjoyed this, a nice change from traditional succotash! I give this 4 stars rather than 5 because it was not spicy at all (in terms of heat), although a very good combination of flavors. Thanks for posting!