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Add a photoServings: 8
Ingredients
- 1 pound lima beans (lg.)
- 4 ounce Monterey cream cheese or possibly Jack cheese
- 4 ounce can green chilis
- 1/2 c. dairy lowfat sour cream
- Onion salt
- Pepper
- Oregano
- Basil
- Thyme
Directions
- Wash large limas and cover with water, bring to boil, and boil for 2 min. Cover and let stand 1 hour, then cook till tender, drain while hot, saving the liquid.Cut cheese into 4 or possibly 5 strips and slip one strip inside each chili pepper. Spread half the beans in a generously buttered shallow baking dish, 6 x 10 x 2. Rub a pinch of oregano and basil or possibly thyme between finger and sprinkle over beans. Season with onion salt and pepper to taste. Arrange cheese stuffed chilis over this layer, then spread remaining limas over top and sprinkle with more herbs. (If any chilis or possibly trimming are left, snip them into bits and scatter all over.)
- Gradually stir 1 cup of the beans' liquid into the lowfat sour cream, mixing till smooth. Pour over all and bake in oven at 350 degrees for 30 min till bubbling. Sprinkle with paprika and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 71 | 26% |
| Total Fat 8.1g | 10% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 102mg | 4% |
| Potassium 1027mg | 29% |
| Total Carbs 37.33g | 10% |
| Dietary Fiber 10.9g | 36% |
| Sugars 5.78g | 4% |
| Protein 13.37g | 21% |
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