Southwestern Succotash Rsc Recipes

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SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

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!

Provided by Leslie in Texas

Categories     Corn

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 191.4, Fat 8.2, SaturatedFat 3.3, Cholesterol 16.3, Sodium 45.9, Carbohydrate 26, Fiber 4.8, Sugar 2, Protein 6.7

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Provided by Amy

Categories     Side Dish

Time 17m

Number Of Ingredients 15

1 tablespoon olive oil
1/2 cup chopped yellow onion
1 red bell pepper, cored, seeded and chopped
1 poblano pepper, cored, seeded and chopped
2 teaspoons freshly minced garlic
1 (15.5 ounce) can chick peas, drained
1 (15.25 ounce) can black beans, drained and rinsed
1 (15.25 ounce) can whole kernel yellow corn, drained
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon kosher salt (more or less, to taste)
1/2 teaspoon pepper (more or less, to taste)
2 tablespoons fresh lime juice
1 pint cherry tomatoes, quartered
1/2 cup loosely packed chopped fresh cilantro

Steps:

  • Heat olive oil in a large skillet over medium high heat. Add chopped onion, red bell pepper and poblano pepper and saute until peppers are crisp-tender, about 2 minutes. Add garlic and continue to saute until garlic is fragrant, about 30 seconds.
  • Add chick peas, black beans, corn, cumin, chili powder, salt and pepper.
  • Cook for an additional 3 minutes, or until heated thoroughly, stirring occasionally. Remove from heat.
  • Stir in lime juice, tomatoes and cilantro until combined. Serve immediately.

SOUTHWESTERN SUCCOTASH



Southwestern Succotash image

Categories     Salad     Pepper     Tomato     Vegetable     Side     Picnic     Vegetarian     Backyard BBQ     Corn     Squash     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 14

3 fresh poblano chiles (3/4 lb total)
2 tablespoons olive oil
1 medium onion, cut into 1/3-inch pieces
1 medium red bell pepper, cut into 1/3-inch pieces
2 garlic cloves, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cumin seeds
1 1/4 teaspoons salt
2 cups fresh corn (from 3 to 4 ears)
1 lb tomatoes, cut into 1/3-inch pieces
1 lb yellow squash, cut into 1/3-inch pieces
1/4 cup heavy cream
1 tablespoon fresh lime juice
3 tablespoons chopped fresh cilantro

Steps:

  • Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
  • Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
  • Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.

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