Return to Content

Mexican-Style Lima Beans

Mexican-Style Lima Beans
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4

My favorite lima-bean recipe is this zesty dish consisting of lima beans, tomatoes, and jalapeno chili peppers smoothed with melted cream cheese. Serve with crispy fried chicken.

Ingredients:

  • 3 pounds lima beans, shelled
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 medium onion, coarsely chopped
  • 1 garlic clove, minced or pressed
  • 2 medium tomatoes, peeled, seeded, and chopped
  • 2 green jalapeno chilies, seeded and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Several drops of Tabasco sauce
  • 1 large package (8 ounces) cream cheese

Instructions:

1. Boil or steam the beans until tender, and then, if necessary, remove the outer skins. Drain in a colander.
2. Heat the oil and butter in a large skillet until the butter is melted. Add the onion and garlic and toss to coat. Stir over medium heat until the onion is tender. Add the tomatoes, chili peppers, salt, cumin, and Tabasco. Continue stirring over medium heat for 8 to 10 minutes or until the chilies are tender and the tomatoes are soft.
3. Add the cream cheese and continue stirring until the cheese melts and forms a smooth sauce. Blend in the lima beans and heat gently until warmed through.
Updated Tuesday, December 14th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350