Let’s dispel any misconceptions right now. Lima beans are weird. You should not eat them. You should not eat them unless you have a good reason. You should not eat them unless you have a good reason, like, say, a favorite aunt owns a lima bean factory or something. Me, I’m all about ending the suffering. (Can I get a high-five Sylvester?) I’m all about substituting the pintos for the limas.
1 1/3 C cooked pintos
1 C fresh, uncooked corn
1 ½ C tomatillos, diced
1 T chili powder
1 t paprika
1 t cumin
1 t garlic powder
¼ C El Pato Brand jalapeno salsa
2/3 C vegetable juice
- Add ingredients to a pots and simmer for 1 hour.
- Serve with rice and leftover Chinese food.
Today as I biked home from work, I smelled bacon. Someone was cooking bacon at 4 in the afternoon. This was a stroke of genius- this cooking bacon in the afternoon. As I pedaled away from the “bacon house”, the delicious aroma of bacon lingered, and lingered, annnnnd lingered. I could clearly smell the bacon half a mile away. I’m not part-bloodhound of anything. It isn’t a question of sensitivity, it’s a question of mass. Whoever was makin’ the bacon was making a whole hell of a lot of the bacon.
No bacon in the succotash. No bacon, no matter- I’m not suffering. I’m not suffering owed, in large part, to the absence of lima beans in this dish. The non-suffering succotash chili was delicious. Jalapeno salsa and tomatillos harmonized nicely around a bean and corn backbeat. The corn’s natural sweetness played foil to the heroically spicy salsa. This chili was a winner and not Lima bean or ITP were harmed in the process.