Southwest Succotash
Cooking MethodPressure Cooker
Ingredients
- 1 Tbs. safflower or canola oil
- 3/4 teaspoon cumin seeds
- 2 teaspoons finely minced garlic
- 1 cup coarsely chopped onion
- 1 medium red bell pepper, diced
- 1 to 2 jalapeno peppers, seeded and diced, or 1 dried chipotle pepper,
- seeded and snipped into bits, or generous pinch crushed red pepper flakes
- 1 cup water
- 2 Tbs. tomato paste
- 1 1/2 lbs. butternut or kabocha squash, peeled and cut into 1-inch pieces
- 2 cups fresh or frozen corn kernals
- Salt to taste
- 2 cups frozen baby lima beans, thawed
- 1/4 to 1/3 cup minced cilantro
Instructions
Heat oil in pressure cooker. Add cumin seeds; sizzle 5 seconds. Add garlic; cook over medium-high 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 quick-release 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.
