Free Recipe Southwest Succotash
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Southwest Succotash Recipe
1 tb Safflower or canola oil
3/4 ts Cumin seeds
2 ts Finely minced garlic
1 c Coarsely chopped onion
1 md 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 pn (generous) crushed red
-pepper flakes
1 c Water
2 tb Tomato paste
1-1/2 lb Butternut or kabocha squash,
-peeled and cut into 1-inch
-pieces
2 c Fresh or frozen corn kernals
Salt to taste
2 c Frozen baby lima beans,
-thawed
1/4 c Minced cilantro (up to 1/3)
Southwest Succotash Preparation
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@meaddata.com (Christi Wilson) on Feb 8, 1995.
Cooking Temperature:
Recipe Serves: 1
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