Southwest Sunshine Succotash

Southwest Sunshine Succotash is an unusual, fragrant, and colorful succotash recipe. It is made in a pressure cooker, and brings out the scent of the Grand Canyon into your home! Everyone will enjoy this.
== Source ==
Pressure Cooker Southwest Succotash Recipe | CDKitchen.com
== Ingredients ==
* 1 tablespoon safflower or canola oil 3/4 teaspoon cumin seeds 2 teaspoons finely minced garlic 1 cup coarsely chopped onion 1 medium red bell pepper, diced 2 jalapeno peppers, seeded and diced OR 1 dried chipotle pepper, seeded and snipped into bits 1 cup water 2 tablespoons tomato paste 1 1/2 pound butternut or kabocha squash, peeled and cut into 1-inch pieces 2 cups fresh or frozen corn kernels salt, to taste 2 cups frozen baby lima beans, thawed 1/3 cup minced cilantro
== Directions ==
# Heat oil in pressure cooker. Add cumin seeds; sizzle 5 seconds. Add garlic; cook over medium-high heat, stirring frequently, until garlic turns light brown. Add onions, bell pepper and jalapeno; continue cooking, stirring frequently, 1 minute. Add water, tomato paste, squash, corn and salt. Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure; cook 2 minutes. Reduce pressure with quick-release method. Remove lid. If squash is not quite tender, replace but do not lock lid; allow squash to steam a few more minutes in residual heat. Stir in lima beans; simmer, covered, until tender, 2 or 3 minutes. Stir in cilantro just before serving.
Category:Navajo Recipes
Category:Native American Appetizers
Category:Native American Vegetarian
Category:Native American Recipes
Category:Kabocha squash Recipes
Category:Corn Recipes
Category:Jalapeno pepper Recipes
Category:Cumin Recipes
Category:Onion Recipes
Category:Lima bean Recipes
Category:Succotash Recipes
Category:Side Dish Recipes
Category:Kid-friendly Recipes