0
(0)
CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

1 tb Safflower or canola oil
3/4 ts Cumin seeds
2 ts Finely minced garlic
1 c Coarsely chopped onion
1 md Red bell pepper, diced
1 Jalapeno peppers, seeded and diced, -or- (up to 2)
1 Dried chipotle pepper, seeded and snipped into bits, -or-
1 pn (generous) crushed red pepper flakes
1 c Water
2 tb Tomato paste
1 1/2 lb Butternut or kabocha squash, peeled and cut into 1-inch pieces
2 c Fresh or frozen corn kernals
Salt to taste
2 c Frozen baby lima beans, thawed
1/4 c Minced cilantro (up to 1/3)

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.
Per serving: 207 calories; 7g protein; 2g fat; 49g carbohydrate; 0
cholesterol;
386 mg sodium; 10g fiber.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on Feb
8, 1995.

A Message from our Provider:

“Jesus: The half has never been told”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?