Tuesday, September 21, 2010

Mexican Lima Chiles

1 lb dry large lima beans
3 c water
1 Tbsp butter
1 small onion, sliced
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, smashed
3 chicken bouillon cubes
1/4 tsp basil
1/4 tsp oregano
2 (4-oz) cans whole mild green chiles
2 c grated cheddar cheese
3/4 c sour cream

Rinse lima beans, soak overnight, drain. Cook with the butter, onion, salt, pepper, garlic and bouillon cubes until tender, about 45 minutes. Drain, reserving 3/4 cup liquid.
Spread one third of the beans in a shallow casserole. Sprinkle with half the basil and oregano. Cut chiles lengthwise, then crosswise. Arrange over the beans, and spread one third of the cheese over top. Repeat layers, ending with the beans and the last portion of the cheese.
Mix bean liquid and sour cream until smooth. Pour evenly over top. Bake uncovered at 325 °F (160–165 °C) for 30 to 40 minutes or until beans are tender. Makes 8 servings.

Clipped from newspaper. Probably sometime in the 1970s or early 1980s.

Not Mexican at all in spite of the name, but looks tasty anyway. I can see why I clipped this so many years ago. Still intend to try it.
Why this dish is clearly not Mexican:
  • lima beans (do they even exist in Mexico? Not as far as I know.)
  • beans cooked with butter (not done)
  • basil and oregano (never used in dishes of this type)
  • cheddar cheese (not used in Mexico, is an exotic import)
When I make it, I will have to use fava beans  (habas) or alubias; these are the closest thing we have to lima beans. For the chiles, I’ll buy poblano chiles in the market, and toast, sweat and peel them.

UPDATE: I made this recipe (sort of) and it was very good. See this post.

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