Kat's Chilean Stew

 

1 medium onion, chopped
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 teaspoons ground cumin
2 cups frozen lima beans
1 (28 ounce) can whole tomatoes
2 cups frozen cut corn
1/4 cup chopped fresh cilantro
grated cheddar cheese
avocado cubes or slices


1. Drain the tomatoes, reserving the juice.

2. In a heavy soup pot, sauté the onions and cayenne in the oil for 5 minutes, until the onions begin to soften. Add the cumin and lima beans and sauté, stirring, for a couple of minutes.

3. Add the juice from the tomatoes, cover and simmer for 5 minutes.

4. Chop the tomatoes and stir them into the pan along with the corn. Cover and simmer until the vegetables are tender (about 10 minutes).

5. Stir in cilantro and add salt and pepper to taste. Garnish with cheese and avocado.

When God created mothers

- Erma Louise Bombeck