Differences

This shows you the differences between two versions of the page.

Link to this comparison view

recipes:habas_verdes_con_queso_lima_bean_dip [2020/05/12 20:21]
mcf created
recipes:habas_verdes_con_queso_lima_bean_dip [2020/05/13 18:23] (current)
mcf
Line 1: Line 1:
-Habas verdes con Queso (Lima Bean Dip)+Habas Verdes con Queso (Lima Bean Dip)
 from //New Recipes from Moosewood Restaurant// from //New Recipes from Moosewood Restaurant//
  
 Ingredients Ingredients
-  * 6 cups cooke dlima beans+  * 6 cups cooked lima beans
   * 8 ounces cream cheese   * 8 ounces cream cheese
   * 2 tablespoons vegetable oil    * 2 tablespoons vegetable oil 
   * 2 cups chopped onions   * 2 cups chopped onions
   * 2 large garlic cloves, minced   * 2 large garlic cloves, minced
-  * 2 or 3bell peppers (red or green), chopped+  * 2 or 3 bell peppers(red or green), chopped
   * 2 medium carrots, diced   * 2 medium carrots, diced
-  * 2 cups chopped fresh tomatoes or drianed canne dtomatoes +  * 2 cups chopped fresh tomatoes or drained canned tomatoes (14.5 oz can) 
-  * 2 -3 teaspoons Penzey's Southwest Seasoning (or hot chili powder plus cumin and papricka+  * 2 -3 teaspoons Penzey's Southwest Seasoning (or hot chili powder plus cumin and paprika
-  * 1 teaspoon Spanish papricka+  * 1 teaspoon Spanish paprika
   * (Salt to taste)   * (Salt to taste)
  
 Instructions Instructions
   - To cook lima beans: soak 1 lb dried lima beans overnight. The next day, drain the water, cover the beans with about 3 inches of fresh water, add a smashed garlic clove and a slice of onion, bring to a boil. Then simmer, covered, for about 1 hour, till beans are soft. Drain.   - To cook lima beans: soak 1 lb dried lima beans overnight. The next day, drain the water, cover the beans with about 3 inches of fresh water, add a smashed garlic clove and a slice of onion, bring to a boil. Then simmer, covered, for about 1 hour, till beans are soft. Drain.
 +  - In a large bowl, add the cream cheese, roughly chopped into little pieces, to the drained hot lima beans and mix well to melt the cream cheese. Cover and set aside.
 +  - Saute the onions and garlic in the oil for about 5 minutes, until the onions are translucent. Add the peppers and carrots and continue to saute for 5 minutes. Then add the tomatoes and spices, reduce the heat, stir well and simmer for about 15 minutes, until the carrots are tender.
 +  - Stir the sauteed vegetables into the bean/cream cheese mixture, and pour into a well-greased casserole dish. Bake at 350 for 25 minutes. 
 +  - Serve with tortilla chips, salsa, and a salad.
recipes/habas_verdes_con_queso_lima_bean_dip.txt · Last modified: 2020/05/13 18:23 by mcf
Copyright © 2008-2009 alephnull.com