Southwest Sucotash (Bomn Apetite)

By Maylynn

Ingredients

• 1 16 oz. bag frozen lima beans
• 1 16 oz. bag sweet white corn
• 2 T. olive oil
• 1 T. cumin seeds
• 1 onion, chopped
• 2 red bell peppers, chopped
• 2 poblano peppers, seeded and chopped
• 4 cloves garlic, minced
• 2 T. chopped fresh oregano
• 14 1/2 oz. can low salt chicken broth
• 1/2 cup whipping cream
• 2/3 cup chopped fresh cilantro

Preparation

Step 1

Cook lima beans inboilinb, salted water till tender - about 6 min. Remove from heat, add corn. Drain.

Heat oilover medium heat. Add cumin seeds, stir until toasted - about 3 minutes.

Add onion and saute until translucent - about 8 minutes. Add bell pepper chiles, garlic and oregano. Saute until peppers are almost tender - about 4 minutes.

Stir in lima beans, corn, broth and cream. Simmer until vegetables are tender and coated with cream-about 20 minutes. Stir in 1/2 cup cilantro. Season with salt and pepper.

Can be made a day ahead, refrigerated and reheated over medium heat.