Recipes » Vegetables » Chilean Succotash

Ingredients

•  2 cups fresh lima beans
•  2 Tbs. olive oil
•  1 large onion, chopped
•  1 Tbs. Paprika
•  1 28 oz. can diced tomatoes, drained
•  1 1/2 tsp. dried oregano
•  Salt, ground pepper to taste
•  1 lb. winter squash, peeled, cubed in 1 inch pieces (2 - 2 1/2 cups)
•  1 1/2 cups fresh corn
•  Cayenne pepper
   

Preparation

Cook beans until tender, drain, reserve juice.

Sauté onion in oil for 5 minutes. Add paprika, tomatoes, oregano, and salt and pepper to taste. Thicken over medium heat for 5 minutes or so.

Add squash and 3/4 cup reserved bean liquid. Bring to a simmer.

Cover and cook low heat 15 minutes.

Add corn and cook 5 minutes till corn and squash are tender.

Add beans, salt, pepper and cayenne to taste. Cover to heat thoroughly.

Substitutes: White, Pinto, Black beans for Lima beans.