Sweet Southwestern Succotash

Utensil: Large skillet, Food Cutter

 

Ingredients:

1 cup chopped onion (#3 blade)

1 tablespoon cumin seeds

2 teaspoons minced garlic

1 tablespoon Darn Good Seasoning

1 can (4 ounces) chopped green chiles, undrained

1 bag (16 ounces) frozen baby lima beans

1 large fresh sweet potato, peeled and diced 1/2 to ¾-inch (3 cups)

1 ½ cups frozen corn

2 cups cooked barley

3 tablespoons fresh minced cilantro

1 tablespoon dried parsley

 

Directions:

Heat skillet over medium-high heat. Sauté onion until clear, about 2-3 minutes. Add cumin seeds, garlic, Darn Good Seasoning, and green chiles. Sauté 1 additional minute.

Add lima beans, sweet potato, and corn. Stir gently to combine. Cover. Reduce heat to medium. When valve starts to flutter, stir and reduce heat to low. Cook 5-10 more minutes, stirring occasionally, until vegetables are tender.

Uncover and stir in barley, cilantro and parsley.