Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) safflower oil , substitute canola oil 75 teaspoon(s) cumin seeds

  2. 2 clove(s) garlic , finely chopped 1 cup(s) onions , coarsely chopped 1 medium-size sweet red pepper , chopped 2 jalapeño peppers, seeded and diced , substitute 1 dried chipotle pepper, stemmed, seeded, and snipped into bits 1 cup(s) water

  3. 2 tablespoon(s) tomato paste

  4. 1 (about 1 1/2-pounds) butternut squash , peeled, seeded, and cut into 1-inch chunks 2 cup(s) whole-kernel corn , fresh or frozen 75 teaspoon(s) salt

  5. 2 cup(s) frozen baby lima beans , thawed 1/3cup(s) fresh cilantro , minced, substitute parsley leaves

Instructions Jump to Ingredients ↑

  1. In 6-quart pressure cooker, heat oil over medium-high heat. Add cumin seeds and heat just until they begin to pop -- 5 to 10 seconds. Add garlic and cook, stirring frequently, until it turns light brown. Add onions, sweet pepper, and jalapeño peppers, continue cooking 1 minute. Add water, tomato paste, squash, corn, and salt.

  2. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 2 minutes. Release pressure using quick-release method. Remove lid, opening it away from you, to allow any remaining steam to escape. If squash is not almost tender, replace (but do not lock) lid and allow vegetables to cook for a few more minutes in residual heat.

  3. Stir in limas and simmer, covered, until cooked -- 2 to 3 minutes. Stir in cilantro just before serving.


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