You are here

Dried Lima Casserole

world.chef's picture
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2001 Calories from Fat 1140

% Daily Value*

Total Fat 127 g195.3%

Saturated Fat 54.5 g272.4%

Trans Fat 4 g

Cholesterol 310.5 mg103.5%

Sodium 3506.8 mg146.1%

Total Carbohydrates 142 g47.2%

Dietary Fiber 27.5 g110.1%

Sugars 28.6 g

Protein 85 g170.3%

Vitamin A 54.7% Vitamin C 373.7%

Calcium 65.7% Iron 91.7%

*Based on a 2000 Calorie diet

Dried Lima Casserole Recipe