Southwestern Succotash - cooking recipe

Ingredients

1 (16 ounce) bag frozen baby lima beans
1 (16 ounce) bag frozen white corn
2 tablespoons olive oil
1 tablespoon cumin seed
1 onion, chopped
2 red bell peppers, seeded and chopped
2 poblano chiles, seeded, chopped
4 garlic cloves, minced
2 tablespoons fresh oregano, chopped
15 1/2 ounces low sodium chicken broth
1/2 cup whipping cream
2/3 cup chopped fresh cilantro

Preparation

Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
Add onion and saute until translucent, about 8 minutes.
Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
Stir in lima beans and corn, then broth and cream.
Simmer until vegetables are tender and coated with cream, about 20 minutes.
Stir in 1/3 cup cilantro and season to taste with salt and pepper.
Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.