Chile Dressed Succotash Recipes

Steps:

• In a large pot, bring the water to a boil. Add lima beans, salt and sugar. Cook over medium-low heat for 15 minutes. Add the corn and green chilies, cover, and continue cooking until the beans are tender, about 5 more minutes. Drain and serve immediately. Top with butter if desired.

Steps:

• Chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
• In a large skillet (that you have a lid for), heat oil over medium-high heat.
• Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
• Pour frozen corn into skillet. Stir as much as possible and then cover.
• Cook covered for about 3 to 5 minutes.
• Stir corn mixture. Corn should be thawed at this point.
• Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much.
• When corn get some dark brown spots from the heat (but ideally not black), remove from heat.
• Season with salt, pepper, garlic powder and dried cilantro.
• Serve and enjoy!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
• Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

Steps:

• Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
• If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.

Steps:

• Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.
• Heat oil in heavy large skillet over medium heat. Add cumin seeds and stir until toasted, about 3 minutes. Add onion and sauté until translucent, about 8 minutes. Add bell peppers, chilies, garlic, and oregano; sauté until peppers are almost tender, about 4 minutes. Stir in lima beans and corn, then broth and cream. Simmer until vegetables are tender and coated with cream, about 20 minutes. Stir in 1/3 cup cilantro. Season succotash to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
• Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
• Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Steps:

• Boil lima beans in salted water for 5 minutes or until tender.
• Drain well.
• Melt butter in saute pan over medium low heat.
• Add onions, beans, corn and tomatoes.
• Saute, stirring often for approximately 5 minutes.
• Add salt and pepper to taste.
• Serve hot.