Southwest Succotash
1 tablespoon safflower or canola oil
3/4 teaspoon cumin seeds
2 cloves garlic, finely chopped
1 cup coarsely chopped onions
1 medium-size sweet red pepper, chopped
1 to 2 jalape�o peppers, seeded and diced, or 1 dried chipotle pepper, stemmed, seeded, and snipped into bits (wear rubber gloves when handling hot peppers), or generous pinch of crushed red pepper
1 cup water
2 tablespoons tomato paste
1 butternut squash, about 1 1/2-pounds, peeled, seeded, and cut into 1-inch chunks
2 cups fresh or frozen whole-kernel corn
3/4 teaspoon salt, or to taste
2 cups frozen baby lima beans, thawed
1/4 to 1/3 cup minced fresh cilantro or parsley leaves
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 jalape�o 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 (see " Releasing Pressure"). 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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