STREAMING NOW: Carnivorous

Southwestern Succotash

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: