Mexican Succotash Recipe
Ingredients
| 1/2 red pepper, cut into 3/4-inch squares | ||
| 1/2 green pepper, cut into 3/4-inch squares | ||
| White onions | 4 Small, halved | |
| 1/2 cup fresh shelled peas | ||
| Corn kernels | 1/2 Cup (16 tbs) | |
| Lima beans | 1/2 Cup (16 tbs) | |
| Oil | 1 Tablespoon | |
| Basil | 1 Tablespoon, chopped | |
| Fresh basil or parsley, to garnish | ||
Directions
Place all the vegetables in a steamer and cook for 10 minutes.
In a pan, heat oil and stir vegetables around for several minutes.
Add basil and serve with fresh herbs.
In a pan, heat oil and stir vegetables around for several minutes.
Add basil and serve with fresh herbs.
Chef
