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Southwestern Succotash

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“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!”
1hr 10mins

Ingredients Nutrition


  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.

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