Southwest Succotash

Ingredients

  • 1 medium-size sweet red pepper, chopped
  • 1 tablespoon(s) safflower oil, substitute canola oil
  • ¾ teaspoon(s) cumin seeds
  • 2 clove(s) garlic, finely chopped
  • 1 cup(s) onions, coarsely chopped
  • 1 cup(s) water
  • 2 tablespoon(s) tomato paste
  • + 5 more ingredients
    • 1 (about 1 ½-pounds) butternut squash, peeled, seeded, and cut into 1-inch chunks
    • 2 cup(s) whole-kernel corn, fresh or frozen
    • ¾ teaspoon(s) salt
    • 2 cup(s) frozen baby lima beans, thawed
    • 1/3 cup(s) fresh cilantro , minced, substitute parsley leaves

1. In 6-quart pressure cooker, heat oil over medium-high heat. Add cumin seeds and heat just until they begin to pop -- 5 to 10 seconds. Add garlic and cook, stirring frequently, until it turns light brown. Add onions, sweet pepper, and jalapeño peppers, continue cooking 1 minute. Add water, toma...

View full recipe at SpringPad

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