Mexican Lima Beans
|Lima beans||1 Pound (Large Sized Ones)|
|Tomato sauce||15 Ounce (1 Can)|
|Onion||1 Medium, sliced|
|Chili sauce||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chili powder||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded american cheese||1⁄4 Cup (4 tbs)|
|Crushed corn chips||1⁄2 Cup (8 tbs)|
Soak dry lima beans, using 8 cups water, as directed
Bring mixture to boiling; reduce heat.
Cover and simmer till lima beans are just tender, 30 to 40 minutes.
Drain, reserving 1 cup of the bean liquid.
In 2-quart casserole combine beans, reserved liquid, tomato sauce, onion, chili sauce, green pepper, salt, and chili powder.
Cover; bake at 300° for 2 1/2 hours.
Spread sour cream over top; sprinkle with cheese.
Sprinkle chips around edge.
Bake for 5 minutes more