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

On 8/17/2014 5:02 PM, 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
>

Great recipe - thanks!

I bet a little bit of diced ham or thick cut bacon wouldn't ruin it either.

On Sun, 17 Aug 2014 17:29:11 -0600, Mayo > wrote:

>On 8/17/2014 5:02 PM, 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
>>
>
>Great recipe - thanks!
>
>I bet a little bit of diced ham or thick cut bacon wouldn't ruin it either.

Probably not! That would make it a meal.

On Sun, 17 Aug 2014 18:00:52 -0600, Janet Bostwick
> wrote:

> On Sun, 17 Aug 2014 17:29:11 -0600, Mayo > wrote:
>
> >On 8/17/2014 5:02 PM, 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
> >>
> >
> >Great recipe - thanks!
> >
> >I bet a little bit of diced ham or thick cut bacon wouldn't ruin it either.
>
> Probably not! That would make it a meal.

Wondering if you've ever substituted (shelled) pepitas for sunflower
seeds?


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

On Sun, 17 Aug 2014 22:32:20 -0700, sf > wrote:

>On Sun, 17 Aug 2014 18:00:52 -0600, Janet Bostwick
> wrote:
>
>> On Sun, 17 Aug 2014 17:29:11 -0600, Mayo > wrote:
>>
>> >On 8/17/2014 5:02 PM, 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
>> >>
>> >
>> >Great recipe - thanks!
>> >
>> >I bet a little bit of diced ham or thick cut bacon wouldn't ruin it either.
>>
>> Probably not! That would make it a meal.
>
>Wondering if you've ever substituted (shelled) pepitas for sunflower
>seeds?

No, but that would be more in keeping with the idea of the recipe.
Thanks.
OTOH, I got this recipe so long ago that hulled sunflower seeds were
probably new.
Janet US

On Mon, 18 Aug 2014 08:20:04 -0600, Janet Bostwick
> wrote:

> OTOH, I got this recipe so long ago that hulled sunflower seeds were
> probably new.

And pepitas were practically unheard of... that makes sense. Thanks!



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

On 8/17/2014 11:32 PM, sf wrote:
> On Sun, 17 Aug 2014 18:00:52 -0600, Janet Bostwick
> > wrote:
>
>> On Sun, 17 Aug 2014 17:29:11 -0600, Mayo > wrote:
>>
>>> On 8/17/2014 5:02 PM, 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
>>>>
>>>
>>> Great recipe - thanks!
>>>
>>> I bet a little bit of diced ham or thick cut bacon wouldn't ruin it either.
>>
>> Probably not! That would make it a meal.
>
> Wondering if you've ever substituted (shelled) pepitas for sunflower
> seeds?
>
>
Mmmm...pumpkin seeds are rally tasty!

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.

On Sun, 17 Aug 2014 22:29:16 -0700, sf > wrote:

>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.

This is essentially what is known here in NM as calabacitas, usually
minus the red pepper.

Christine

On Mon, 18 Aug 2014 08:38:10 -0600, Christine Dabney
> wrote:

> On Sun, 17 Aug 2014 22:29:16 -0700, sf > wrote:
>
> >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.
>
> This is essentially what is known here in NM as calabacitas, usually
> minus the red pepper.
>

Thanks, you gave me another recipe to look up.
http://www.adobenido.com/blog/2010/n...ipe-muy-bueno/


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

On Mon, 18 Aug 2014 08:38:10 -0600, Christine Dabney
> wrote:

>On Sun, 17 Aug 2014 22:29:16 -0700, sf > wrote:
>
>>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.
>
>This is essentially what is known here in NM as calabacitas, usually
>minus the red pepper.
>
>Christine
Good to know. Thanks
Janet US

On Mon, 18 Aug 2014 10:44:11 -0600, Janet Bostwick
> wrote:

>On Mon, 18 Aug 2014 08:38:10 -0600, Christine Dabney
> wrote:

>>
>>This is essentially what is known here in NM as calabacitas, usually
>>minus the red pepper.
>>
>>Christine
>Good to know. Thanks
>Janet US

Oops...I erred a bit. Calabacitas doesn't have pumpkin seeds in it
either. Plus it usually has squash in it...and often green chiles.
However, it IS the NM version of succotash. Sometimes cream is added
to gild the lily. I have sometimes seen it made with pinto beans too.

Christine

On Mon, 18 Aug 2014 11:09:34 -0600, Christine Dabney
> wrote:

>On Mon, 18 Aug 2014 10:44:11 -0600, Janet Bostwick
> wrote:
>
>>On Mon, 18 Aug 2014 08:38:10 -0600, Christine Dabney
> wrote:
>
>>>
>>>This is essentially what is known here in NM as calabacitas, usually
>>>minus the red pepper.
>>>
>>>Christine
>>Good to know. Thanks
>>Janet US
>
>Oops...I erred a bit. Calabacitas doesn't have pumpkin seeds in it
>either. Plus it usually has squash in it...and often green chiles.
>However, it IS the NM version of succotash. Sometimes cream is added
>to gild the lily. I have sometimes seen it made with pinto beans too.
>
>Christine
It doesn't matter. I'm always glad to check out a different recipe or
food item. Thanks
Janet US