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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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We always have a hard time incorporating legumes into our meals. By altering an old-time favorite, I came up with a legume-rich and delicious dish. It was a huge hit with the family. Ingredients:
1 (16 ounce) package dried lima beans |
1/4 cup milk |
salt to taste |
2 tablespoons olive oil |
1 small onion, chopped |
1 pound ground chicken |
1 zucchini, chopped |
1 large tomato, chopped |
1 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1 cup shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Place the lima beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
2. Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions.
3. Blend the cooked lima beans and milk together in a blender until smooth; season with salt. Set aside.
4. Heat the olive oil in a large skillet over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the zucchini, tomato, cumin, and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 11x7-inch baking dish; pour the lima bean mixture over the chicken and vegetables in a single, smooth layer. Top with mozzarella and Parmesan cheese.
5. Bake in the preheated oven until the top is browned and crisp, about 10 minutes.
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