Sunday, November 4, 2012

Lima Beans with Chilis and Cheese

16 oz. (2 cups) dry Lima Beans
1 t. Salt
Wash... Cover with water, boil 3 minutes. Cover. Let stand 1 hour. Drain & throw away soak water. Cover with fresh water and boil until tender with Salt. Drain.
4 oz Monterey Jack Cheese
4 oz can Whole Chilies
1/2 cup Sour Cream
Sprinkle lightly with Oregano & Thyme
Cut cheese into 4-5 strips. Put 1 slice inside each chili pepper.
Spread half of beans in oiled 6"x10"x2" pan.
Sprinkle crushed oregano and thyme over beans.
Season with salt to taste.
Place cheese stuffed chilis over ben leayer. Cover with remainder of limas.
Season again.
Chopped leftover chilis on top and any remainder of cheese.
Stir water and sour cream. Pour over beans and chilies.
Bake at 350 degrees for 30 minutes until bubbling.
Sprinkle w/paprika.
4-5 servings

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