Southwestern Succotash

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!

• Ready In: 1 hr 10 mins
• Serves: 10

Ingredients

• 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

Directions

1. 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.
2. Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
3. Add onion and saute until translucent, about 8 minutes.
4. Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
5. Stir in lima beans and corn, then broth and cream.
6. Simmer until vegetables are tender and coated with cream, about 20 minutes.
7. Stir in 1/3 cup cilantro and season to taste with salt and pepper.
8. Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
9. Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.