WKYT - Chef Walter - Recipes

Southwestern Succotash Tuesday, June 1, 2010


1 TBSP poblano chili with adobo sauce, chopped
2 cups shelled fresh lima beans (or an equal amount of frozen, thawed)
1 TBSP olive oil
1 cup Vidalia or other sweet onion, finely chopped
1 cup red bell pepper, finely chopped
1/2 cup green bell pepper, finely chopped
3 garlic cloves, minced
2 cups fresh corn kernels
1 cup grape tomatoes, halved
1/4 cup fresh cilantro, chopped
2 TBSP fresh lemon juice
1/2 tsp salt
1/8 tsp freshly ground black pepper
cilantro sprigs (optional


Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook about 10 minutes or 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 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, if desired.


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