Southwest Succotash

Southwest Succotash
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Votes: 2
Rating: 4.5
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Servings
8 servings
Servings
8 servings
Southwest Succotash
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat broiler.
  3. Cut poblano chili in half lengthwise; discard seeds and membranes.
  4. Place chili halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
  5. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
  6. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook until tender. Drain.
  7. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes.
  8. Add garlic; sauté 1 minute.
  9. Stir in beans or peas and corn; sauté 6 minutes or until corn is tender.
  10. Add poblano and tomatoes; cook 2 minutes.
  11. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.
  12. Garnish with cilantro sprigs. Enjoy!
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