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


  • 6 cups cooke dlima beans
  • 8 ounces cream cheese
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 2 large garlic cloves, minced
  • 2 or 3bell peppers (red or green), chopped
  • 2 medium carrots, diced
  • 2 cups chopped fresh tomatoes or drianed canne dtomatoes
  • 2 -3 teaspoons Penzey's Southwest Seasoning (or hot chili powder plus cumin and papricka)
  • 1 teaspoon Spanish papricka
  • (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.
recipes/habas_verdes_con_queso_lima_bean_dip.1589329310.txt.gz · Last modified: 2020/05/12 20:21 by mcf
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