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


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Stir the sauteed vegetables into the bean/cream cheese mixture, and pour into a well-greased casserole dish. Bake at 350 for 25 minutes.
  5. 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