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SUCCOTASH WITH A MEXICAN TWIST

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Makes 4 cups

Lima beans originate in South America; indeed, they are named after the capital of Peru. They have a flat oblong shape, a creamy starchy texture, and a sweet flavour. This recipe is a variation of the classic southern American dish, but it has a Mexican twist with the addition of chipotle pepper, lime and cilantro.

1 tbsp coconut oil or olive oil

½ onion, diced

2 cloves garlic, minced

1 ½ cups cooked baby lima beans

1 cup corn kernels

½ cup red bell pepper

½ -1 chipotle pepper, minced

½ cup vegetable stock or water

¼ cup   lime juice

½ tsp salt

¼ cup chopped cilantro

 

Sauté the onion and garlic over medium heat until soft. Add the beans, corn, bell pepper, chipotle, stock lime juice and salt. Cook for 10 minutes, stirring occasionally and adding more water so the mixture does not get too dry. Stir in cilantro, adjust the seasoning and serve.