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