Dried Lima Casserole Recipe
Ingredients
| Lima beans | 1 pound, dried | |
| Onion | 1 Large, sliced | |
| 1/4 cup lard or oil | ||
| 1/4 pound chorizo or Italian style sausage meat | ||
| Ham | 1/4 pound, diced | |
| 1 cup canned enchilada sauce | ||
| Monterey Jack | 1/2 Cup (16 tbs), shredded | |
Directions
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.
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.
Chef
