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bit of cornbread or a couple of tortillas make a bowl of this into a
meal. I especially like it with Honey
1 C baby lima beans, soaked
2 T olive oil
3 onions, chopped
1/4 C pumpkin seeds
2 16 oz cans hominy, rinsed &
drained; or 2 C hominy corn, cooked until just tender
3-4 C peeled, chopped winter squash
(about one medium butternut)
1-2 dried chipotle chiles, soaked,
seeded and chopped finely, or 2 fresh hot red peppers
1/3 C pumpkin seeds, ground finely
2 t cumin seed, freshly crushed or
1/2 t freshly ground black pepper
1 qt summer vegetable stock
1 16 oz can whole peeled tomatoes,
coarsely chopped, with their juice.
1 t salt
Cover the limas with water, bring to a boil, and turn off the heat to
let soak overnight.
Saute the onions and pumpkin seeds in the olive oil until the onion is
Add the hominy, squash, ground seeds, chilis, spices and stock.
Simmer until limas are tender (about 1 1/2 hours).
Stir in the tomatoes and salt to taste. Correct the spices if
needed, and serve.
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