Mexican Succotash

Name: 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; Cilantro sprigs (optional)

14 ingredients

4 steps

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
Cilantro sprigs (optional)

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; saute 6 minutes. Add garlic; saute 1 minute. Stir in beans and corn; saute 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. Garnish with cilantro sprigs, if desired.