Cut the corn from the ears and remove and discard the seed core from the capsicums.

In a large non-stick pan, add the chopped Spanish onion, chopped red and green capsicum flesh, paprika, cumin and the corn and cook over a high heat until the vegetables begin to blacken and blister, stirring often.

Add the oil, garlic and squash and continue to cook for 4 minutes, stirring constantly.

Add the Lima beans, kidney beans, stock, tabasco and sugar and cook until the liquid has evaporated and the vegetables are hot.

Remove from the heat and add lime juice, fresh coriander, parsley and salt and pepper to taste. Toss thoroughly to coat all the vegetables. Serve warm or at room temperature.

Per serving: 1928 Calories (kcal); 14g Total Fat; (6% calories from fat); 108g Protein; 378g Carbohydrate; 1mg Cholesterol; 1010mg Sodium Food Exchanges: 21 Grain(Starch); 5 Lean Meat; 9 1/2 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates