Instructions: Cook lima beans in large pot of boiling salted water until just tender, about 6 minutes. Remove from heat. Stir in white corn. Drain well.

Heat oil in heavy large 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. Season succotash 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.

This recipe yields 10 servings.

Comments: A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese. Poblanos, fresh green chilies, often called pasillas, are available at Latin American markets and some supermarkets.

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