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