Ingredients for Southwestern Succotash
- Frozen Baby Lima Beans
- Frozen White Corn
- Olive Oil
- Cumin Seed
- 1 medium onion, chopped
- Red Bell Peppers
- Poblano Chiles
- Garlic Cloves
- Fresh Oregano
- Low Sodium Chicken Broth
- Whipping Cream
- Fresh Cilantro
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How to Make Southwestern Succotash
- Cook 1 cup dried lima beans in a large pot of boiling salted water until tender (about 6 minutes). Drain and set aside. Stir in 1 cup fresh or frozen white corn kernels.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat.
- Add 1 teaspoon cumin seeds and toast, stirring constantly, until fragrant (about 3 minutes).
- Add 1 medium onion, chopped, and sauté until translucent (about 8 minutes).
- Add 1 bell pepper (any color), chopped, 1-2 jalapeños, minced (adjust to your spice preference), 2 cloves garlic, minced, and 1 teaspoon dried oregano.
- Sauté until peppers are almost tender (about 4 minutes).
- Stir in the cooked lima beans and corn, then add 1 cup vegetable broth and 1/2 cup heavy cream.
- Simmer until vegetables are tender and the sauce has thickened, about 20 minutes.
- Stir in 1/3 cup chopped fresh cilantro and season generously with salt and pepper to taste.
- For make-ahead: Cool completely, cover, and refrigerate for up to 1 day. Reheat gently over medium heat before serving.
- Transfer succotash to a serving bowl and sprinkle with the remaining 1/3 cup cilantro.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
16g
Carbs
8g
