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Mexican Succotash

posted in Food & Drink > Recipes

    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)


    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; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in beans and corn; sauté 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.

  • Calories: 243
    Fat: 2.9g
    Saturated fat: 0.4g
    Monounsaturated fat: 1.4g
    Polyunsaturated fat: 0.5g
    Protein: 12.1g
    Carbohydrate: 45.1g
    Fiber: 12.5g
    Cholesterol: 0.0mg
    Iron: 3.3mg
    Sodium: 163mg
    Calcium: 53mg


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