On Sun, 17 Aug 2014 17:02:50 -0600, Janet Bostwick
> wrote:

>
> Love this. I use roasted Hatch peppers, but I've used canned green as
> well.
>
> Zuni Pueblo-Style Succotash
> 1 pound corn kernels (fresh or frozen)
> 2 - 10 oz. packages frozen lima beans
> 1/4 cup chicken broth
> 1 cup hulled, roasted, salted sunflower seeds
> 1 cup diced, roasted green chilies (or canned, 7 oz.)
> 1/2 cup chopped, roasted red peppers.
> Cook beans and corn in chicken broth until liquid has evaporated. Stir
> in the remaining ingredients. Season with salt and pepper. Garnish
> with parsley if you wish.
> Janet US

Saved! Thanks.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.