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El Paso Succotash Recipe

El Paso Succotash Recipe

4 servings



1/2 cup each: chopped onion, poblano chili or green bell pepper

1 teaspoon each: minced jalapeno chili, garlic, ground cumin

2 teaspoons chili powder

1 tablespoon each: margarine or butter, flour

1 cup fat-free milk

1 can each: rinsed, drained lima beans and black-eyed peas

1 cup whole-kennel corn

Salt and pepper, to taste

1 medium tomato, chopped

2 tablespoons chopped cilantro

2-3 teaspoons lime juice


Sauté onion, chilies, garlic, cumin, and chili powder in margarine in large saucepan until tender, about 5 minutes. Stir in flour and cook 1 minute. Stir in milk, heat to boiling, stirring until thickened, about 1 minute. Stir in beans, black-eyed peas, and corn, cook over medium heat 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining ingredients.

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