| 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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