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Mexican Succotash

Ingredients: 1 poblano chile 2 cups shelled fresh lima beans (about 2 pounds unshelled beans) 1 tablespoon olive oil 1 cup finely chopped Vidalia or other sweet onion 1 cup finely chopped red bell pepper 1/2 cup finely chopped green bell pepper 3 garlic cloves, minced 2 cups fresh corn kernels 1 cup grape tomatoes, halved 1/4 cup chopped fresh cilantro 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper Directions: 1. Preheat broiler. 2. Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside. 3. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain. 4. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.

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