Southwestern Succotash

• 1 16-ounce bag frozen lima beans
• 1 16-ounce bag frozen sweet white corn
• 2 tablespoons olive oil
• 1 tablespoon cumin seeds
• 1 onion, chopped
• 2 red bell peppers, chopped
• 2 poblano chilies,* seeded, chopped
• 4 garlic cloves, minced
• 2 tablespoons chopped fresh oregano
• 1 14 1/2-ounce can low-salt chicken broth
• 1/2 cup whipping cream
• 2/3 cup chopped fresh cilantro

1. Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes.
2. Remove from heat.
3. Stir in white corn.
4. Drain well.
5. Heat oil in heavy large skillet over medium heat.
6. Add cumin seeds and stir until toasted, about 3 minutes.
7. Add onion and saute until translucent, about 8 minutes.
8. Add bell peppers, chilies, garlic, and oregano; saute until peppers are almost tender, about 4 minutes.
9. Stir in lima beans and corn, then broth and cream.
10. Simmer until vegetables are tender and coated with cream, about 20 minutes.
11. Stir in 1/3 cup cilantro.
12. Season succotash to taste with salt and pepper.
13. (Can be made 1 day ahead.
14. Cover and refrigerate.
15. Stir over medium heat to rewarm.)
16. Transfer succotash to serving bowl; sprinkle with remaining 1/3 cup cilantro.
17. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

beans, frozen sweet white corn, olive oil, cumin seeds, onion, red bell peppers, chilies, garlic, fresh oregano, lowsalt chicken broth, whipping cream, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/southwestern-succotash-105826 (may not work)