| 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.
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