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

Ingredients

• 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)

Instructions

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.