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Mexican Lima Beans Recipe
|Lima beans||1 Pound (Large Sized Ones)|
|Tomato sauce||15 Ounce (1 Can)|
|Onion||1 Medium, sliced|
|Chili sauce||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chili powder||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded american cheese||1⁄4 Cup (4 tbs)|
|Crushed corn chips||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2051 Calories from Fat 939
% Daily Value*
Total Fat 105 g162.2%
Saturated Fat 39.3 g196.6%
Trans Fat 0 g
Cholesterol 147 mg
Sodium 3760.2 mg156.7%
Total Carbohydrates 222 g73.9%
Dietary Fiber 39.2 g156.9%
Sugars 48.6 g
Protein 65 g130.9%
Vitamin A 131.3% Vitamin C 356.2%
Calcium 96.1% Iron 110.8%
*Based on a 2000 Calorie diet
Bring mixture to boiling; reduce heat.
Cover and simmer till lima beans are just tender, 30 to 40 minutes.
Drain, reserving 1 cup of the bean liquid.
In 2-quart casserole combine beans, reserved liquid, tomato sauce, onion, chili sauce, green pepper, salt, and chili powder.
Cover; bake at 300° for 2 1/2 hours.
Spread sour cream over top; sprinkle with cheese.
Sprinkle chips around edge.
Bake for 5 minutes more