Habas Verdes con Queso (Lima Bean Dip)
from //New Recipes from Moosewood Restaurant//

Ingredients
  * 6 cups cooked lima beans
  * 8 ounces cream cheese
  * 2 tablespoons vegetable oil 
  * 2 cups chopped onions
  * 2 large garlic cloves, minced
  * 2 or 3 bell peppers(red or green), chopped
  * 2 medium carrots, diced
  * 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 paprika)
  * 1 teaspoon Spanish paprika
  * (Salt to taste)

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.
  - 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.