I served this Southwestern Succotash with Barley at the first bbq of the summer / spring… I’m not sure because it is March and we should not be eating outside just yet. Knowing that there would be bbq’d seafood and steak, I quickly threw this one together for me, and it was delish. But I love lima beans, so in cases like these I am easy to please.
The recipe is from the “Passionate Vegetarian” by Crescent Dragonwagon – one of my all time favourite cookbooks. It’s a hearty book – full of stories, tips, kitchen wisdom, and awesome recipes. It is one of those books you could read from cover to cover — at least I could. My only complaint is that the book is a bit too heavy to bring to bed. 🙂
Ms. Dragonwagon suggest serving this with sour cream and grated cheese on top. If you want to keep it vegan, skip this or grab your favourite vegan version of either. I served as is and it was fantastic.
Southwestern Succotash with Barley and Green Chilies
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 2 teaspoon whole cumin seeds
- large pinch of cayenne pepper
- 1 large sweet potato, peeled and chopped
- 2 cloves garlic, finely chopped, crushed
- 1/4 cup chopped green chilies, canned
- 1 (10 oz) pkg frozen lima beans
- 1-1/2 cups corn kernels, fresh, frozen or canned
- 2 cups cooked barley
- 3 tablespoons finely minced parsley and cilantro
- salt and pepper to taste
In non-stick skillet, on med heat, cook onion and cumin seeds in olive oil, about 5 minutes until onion is soft and translucent. Add garlic, cayenne, sweet potato, green chiles, lima beans and salt and pepper to taste. Cover and reduce heat to low medium and let the veggies stem for about 10 minutes, or until potatoes are tender. Add corn and cook about 5 minutes more. Stir in barley and remaining ingredients. Serve with sour cream or cheddar cheese if desired. Serves well hot or room temperature.