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Holiday recipe swap: Southwestern succotash with roasted green chile

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MJ's Kitchen

(Read caption) Southwestern succotash, good any time of the year, makes a perfect side for roast turkey during the holidays.

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I usually make this Southwestern succotash during the holidays as a side for roast turkey, but it is good any time of the year. It’s great with grilled chicken or baked chicken, as a side with pork, or when topped with a little bacon, makes a meal on its own.

Southwestern succotash with roasted green chile

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1 Tbsp. olive oil
1 cup onion, chopped
1 cup sweet bell pepper, chopped (red, orange or yellow)
3 large garlic cloves, minced
1/2 tsp. dried thyme
1/4 tsp. salt
1/2 tsp. pepper
1 cup water
10 ounce package of frozen lima beans (or fresh lima beans)
1 cup frozen corn (or fresh corn cut from husk)
1/4 to 1/2 cup roasted, peeled and chopped green chile (The amount you use depends on heat of chile and how hot you want the succotash.)
1/4 cup cream
2 Tbsp. fresh cilantro, chopped

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For the instructions and to read the original post, click on MJ’s Kitchen.

To participate in the Stir It Up! recipe swap, send your recipe and photo to: food@csps.com


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