Southwest Lima Beans
Lima beans with a southwest flavor.
- Ready In:
- 1hr 15mins
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 garlic, chopped
- 6 1⁄2 ounces black olives, sliced
- 32 ounces lima beans, cooked and drained, reserve cooking liquid
- 1 cup cheddar cheese, shredded
- 1 tablespoon chili powder
- 1 tablespoon cornstarch, dissolved 1/4 cup cold water
- Preheat oven to 375*F.
- Heat oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; saute until soft.
- Add olives and lima beans.
- Stir in 1/2 cup cheese.
- Add water to reserved cooking liquid to measure 1 1/4 cups; add to saucepan.
- Place over high heat; bring to boiling.
- Add chili powder, dissolved cornstarch, and to salt to taste; stir till starts to thicken.
- Pour over beans; mix well.
- Place in greased ovenproof casserole dish; cover with foil.
- Bake 45 minutes.
- Uncover, sprinkle with remaining cheese and bake until cheese melts.
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This got really mixed reviews at my house. My son who loves lima beans wouldn't take more than one bite and I didn't like it much either. My husband loved it. I just felt that the sauce lacked flavor. The chili powder really did nothing for me. I think I would have liked it better had it been a butter sauce. Of course more cheese can fix just about anything but I really didn't want to go that route.Reply
I'm a big lima bean fan, but usually prepare them very simply -- just some butter and that's about it so I was looking forward to trying this recipe, and it was a hit. The type of bell pepper (green or red) wasn't specified, so I went with red for a contrasting color. I really enjoyed the onion, pepper, and olives with the lima beans. Just the right amount of chili powder and not too much cheese. A great side dish for anyone who enjoys lima beans.Reply