Ingredients
- 1 poblano chili
- 2 cups lima beans or fresh peas
- 1 tablespoon olive oil
- 1 cup sweet onions finely chopped
- 1 cup red bell pepper finely chopped
- 1/2 cup green bell pepper finely chopped
- 3 cloves garlic minced
- 2 cups fresh corn kernels
- 1 cup grape tomatoes halved
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Servings: servings
Units:
Instructions
- Prepare your mise en place.
- Preheat broiler.
- Cut poblano chili in half lengthwise; discard seeds and membranes.
- Place chili halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
- Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
- Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook until tender. Drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes.
- Add garlic; sauté 1 minute.
- Stir in beans or peas and corn; sauté 6 minutes or until corn is tender.
- Add poblano and tomatoes; cook 2 minutes.
- Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.
- Garnish with cilantro sprigs. Enjoy!
Powered byWP Ultimate Recipe
