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Welcome autumn with a colorful Southwestern twist on New England's favorite side dish, succotash—a tasty combo of corn, beans and bell peppers.
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| |  | Ingredients
 | 2 tablespoons vegetable oil | | 2 onions, coarsely chopped | | 2 red bell peppers, coarsely chopped | | 1 tablespoon ground cumin | | 1 can (19 ounces) kidney beans, drained and rinsed | | 1 cup dry white wine or chicken broth | | 1 to 2 jalapeno chiles, minced | | 2 packages (10 ounces each) frozen corn kernels, thawed | | 1 1/3 cups half-and-half | | 3 tablespoons chopped fresh parsley | | 1 teaspoon salt | | 1/2 teaspoon black pepper |
Prep Time: 5 minutes
Cooking Time: 15 minutes
Serves 6 to 8 | | | |
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Directions
1. In a large skillet, warm the oil over medium heat. Add the onions and cook, stirring often, until lightly browned, about 5 minutes. Stir in the bell peppers and cumin and cook for 1 minute.
2. Stir in the beans, wine and jalapenos. Boil until most of the liquid is absorbed. Stir in the corn.
3. Pour in the half-and-half and bring just to a boil. Stir in the parsley, salt and pepper.
Per serving: 252 Cal.; 8g Protein; 11g Fat (4g saturated); 35g Carb.; 489mg Sodium; 17mg Chol.; 8g Fiber
Village Tips
*To make the succotash ahead of time: Prepare the recipe through Step 2; cover and refrigerate for up to 2 days. Proceed with Step 3; cooking until the succotash is heated through.
*To make a double batch for a party or holiday dinner, double all the ingredients except the wine or broth--increase that to 1 3/4 cups.
*Ingredient substitutions: You can use red or pinto beans instead of the kidney beans, and fresh cilantro instead of the parsley.
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