Spanish Limas or Butter Beans |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A zingy twist on an old-timey vegetable. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 onion, peeled and chopped |
1 green bell pepper, seeded and chopped |
2 tablespoons butter |
2 cups tomato puree |
2 cups lima beans, cooked and well-drained (canned is fine) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon worcestershire sauce |
1 1/2 cups american cheese, grated |
Directions:
1. Preheat oven to 350F and grease a casserole dish.
2. Saute onions and pepper in butter until translucent.
3. Add tomatoes and simmer for ten minutes.
4. Add beans and seasonings and continue cooking for 20 minutes.
5. Place beans and cheese in alternate layers in casserole.
6. Bake for 20 to 30 minutes.
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