Recipe - Southwest Succotash

1 tablespoon Safflower or canola oil
Three fourths teaspoon Cumin seeds
2 teaspoon Finely minced garlic
1 cup Coarsely chopped onion
1 md Red bell pepper, minced
1 Jalapeno peppers, seeded and
minced , or (up to 2)
1 Dried chipotle pepper,
seeded and snipped into
bits, or
1 pn (generous) crushed red
pepper flakes
1 cup Water
2 tablespoon Tomato paste
1 One half pound Butternut or kabocha squash,
peeled and cut into 1inch
pieces
2 cup Fresh or frozen corn kernals
Salt to taste
2 cup Frozen baby lima beans,
thawed
One fourth cup Minced cilantro (up to 1/3)

Heat oil in pressure cooker. Add cumin seeds; sizzle 5 seconds. Add garlic;
cook over mediumhigh heat, stirring frequently, until garlic turns light
brown. Add onions, bell pepper and jalapeno; continue cooking, stirring
frequently, 1 minute.

Add water, tomato paste, squash, corn and salt. Lock lid in place. Over
high heat, bring to high pressure. Lower heat just enough to maintain high
pressure; cook 2 minutes. Reduce pressure with quickrelease method. Remove
lid. If squash is not quite tender, replace but do not lock lid; allow
squash to steam a few more minutes in residual heat.

Stir in lima beans; simmer, covered, until tender, 2 or 3 minutes. Stir in
cilantro just before serving. Serves 6.

Per serving: 207 calories; 7g protein; 2g fat; 49g carbohydrate; 0
cholesterol;
386 mg sodium; 10g fiber.

Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb
8, 1995.