5/5
(1 Votes)
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.