Southwestern Succotash Recipe

• 1 cup or can Black Beans or Pinto beans
• 1 can Hominy with canning liquid
• 1 small Butternut Squash, peeled and cubed 1/2a
• 2 cans (4oz) Diced Green Chiles (or jalapenos if you like it hot) with liquid
• 1 tablespoon Cumin, toasted
• 1 tablespoon Chile powder
• Optional - for a more smoky flavor add one or more Chipotle Chiles in Adobo

1. In covered skillet, start cooking the squash with a splash of olive oil, over medium heat.
2. After 10 minutes, add the other ingredients and simmer for at least 15 minutes until the squash is done and the beans and hominy are heated through.
3. Serve as as regular side dish.
4. Or make soft tacos in warmed flour or corn tortillas dusted with chile powder.

black beans, hominy, butternut, green chiles, cumin, chile powder, chiles

Taken from cookeatshare.com/recipes/southwestern-succotash-7418 (may not work)