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Succotash (Corn, Bean, and Vegetable Stew)

Using a broiler with the rack set in the highest position, or working directly over a gas flame, char Poblano peppers, rotating them frequently, until skin is blistered and black all over. Transfer to a heatproof bowl, cover with plastic, and let stand for 5 minutes. Using paper towels, rub charred skin off peppers. Stem and seed peppers, finely dice the flesh, and reserve.

Published at Mon, 23 Jul 2018 12:55:14 +0000