Southwest succotash bowl-no grain updated 8/31/21

• 1 15.5 oz can black beans, drained and rinsed
• 1 cup frozen corn
• 1 7oz can green chilis. (La Preferida is my Brand because the mild are actually fairly hot)
• 1 red or orange bell pepper diced
• 1 jalapeño (or 2) diced with seeds and veins removed for milder heat.
• 1 tbsp chili powder
• 1 tsp cumin
• Salt to taste
• 1 tsp Olive oil
• Optional: Corn tortillas or flour tortillas
• Optional: green chili chicken see below

1. In a deep frying pan, heat the olive oil and cook bell pepper and jalapeño until soft. Add frozen corn, beans, green chilies and spices. Stir and cover until hot. Salt to taste.
2. That’s it. Serve as a side dish or main meal with tortillas.

Green chili chicken in an Instant Pot

• Four boneless skinless chicken breasts (can be frozen. Don’t thaw)
• 1 cup salsa verde (Herdez is best for this)

1. Pour salsa in instant pot. Lay chicken on top.
2. Cook 25 minutes on high pressure if thawed, 40 if frozen.
3. Release pressure when time is up.
4. Shred.
5. Serve a scoop on top of succotash and eat with tortillas, if desired.

With the stores ransacked due to COVID19, I needed something I could make with ingredients I had in hand. I love the combo of black beans, corn and bell pepper, so I created this southwest succotash. There are a lot of recipes for a southwest spin on succotash, but this is mine. I do think the green chili brand matters. Ortega are just too mild.

The chicken I had in hand was in the freezer, so I just added fifteen minutes on the instant pot, and it was super soft. I’m not a big instant pot user but this is a great use for it.

You can probably serve with cheese (Monterey Jack or queso fresco if you want it to be a little more rich.

This dish is great leftover and reheated.