Southwest Succotash
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Safflower or canola oil |
| 3/4 | ts | Cumin seeds |
| 2 | ts | Finely minced garlic |
| 1 | c | Coarsely chopped onion |
| 1 | md | Red bell pepper, diced |
| 1 | Jalapeno peppers, seeded and diced, -or- (up to 2) | |
| 1 | Dried chipotle pepper, seeded and snipped into bits, -or- | |
| 1 | pn | (generous) crushed red pepper flakes |
| 1 | c | Water |
| 2 | tb | Tomato paste |
| 1 1/2 | lb | Butternut or kabocha squash, peeled and cut into 1-inch pieces |
| 2 | c | Fresh or frozen corn kernals |
| Salt to taste | ||
| 2 | c | Frozen baby lima beans, thawed |
| 1/4 | c | Minced cilantro (up to 1/3) |
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