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Mexican Lima Beans

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Ingredients
  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)
  Salt 1 Teaspoon
  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)
Directions

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

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2051 Calories from Fat 939

% Daily Value*

Total Fat 105 g162.2%

Saturated Fat 39.3 g196.6%

Trans Fat 0 g

Cholesterol 147 mg49%

Sodium 3760.2 mg156.7%

Total Carbohydrates 222 g73.9%

Dietary Fiber 39.2 g156.9%

Sugars 48.6 g

Protein 65 g130.9%

Vitamin A 131.3% Vitamin C 356.2%

Calcium 96.1% Iron 110.8%

*Based on a 2000 Calorie diet

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Mexican Lima Beans Recipe