Dried Lima Casserole
|Dried lima beans||1 Pound|
|Onion||1 Large, sliced|
|Lard/Oil||1⁄4 Cup (4 tbs)|
|Chorizo/Italian style sausage meat||1⁄4 Pound|
|Diced ham||1⁄4 Pound|
|Canned enchilada sauce||1 Cup (16 tbs)|
|Shredded monterey jack||1⁄2 Cup (8 tbs)|
Soak lima beans in water to cover for 1 hour.
Bring to boiling, reduce heat, and cook until tender; add more water, if necessary.
Meanwhile, cook onion in lard until soft (about 5 minutes).
If using sausage in casing, remove from casing and add to onion, crumbling slightly.
Cook and stir until well browned.
Add ham and enchilada sauce; cover and cook about 30 minutes.
Skim off excess fat.
Add cooked beans and continue cooking about 15 minutes longer to blend flavors.
Sprinkle with cheese just before serving.