Stuffed Green Chiles with Lima Beans

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With an easy, healthy update. 

I adapted this recipe from one my mom shared with me about 20 years ago. She was kind enough to refresh my memory and we gave it a healthy update with Greek yogurt in place of sour cream.

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Description

Stuffed Green Chiles with Lima Beans
Author: Debra Rouse, ND
Serves: 4
Ingredients
  • 3 1/2 cups organic canned lima beans (or substitute white cannellini beans), reserve liquid
  • 8 whole green chiles, seeded with tops removed (or 3 15-ounce cans)
  • 8 ounce block Monterey jack cheese
  • 2 pinches oregano
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3/4 cup Greek yogurt
  • 2 cloves garlic, minced
Instructions
  1. Preheat oven to 350 .
  2. Drain lima beans, reserving liquid in a small bowl. Or use 1 pound of dried lima beans (using approximately 6 cups of water, bring to a boil and cook at least 90 minutes, adding additional water if necessary).
  3. Layer 1 can of (cooked) limas on the bottom of 9×13-inch baking pan. Sprinkle with a pinch of oregano and 1/8 teaspoon each of salt and pepper.
  4. Stuff whole green chiles with about 1 ounce of jack cheese. This works best if you thinly slice the cheese into a triangular shape and gently place inside the chile. Place the stuffed chiles on top of the first layer of lima beans.
  5. Layer second can of limas (1 can), and season again with 1/8 teaspoon salt and pepper and another pinch of oregano.
  6. Stir yogurt and garlic into reserved lima bean mixture, and mix until it resembles a slurry. Pour over everything. Bake for about 30 minutes.
Calories: 427 Fat: 20g Saturated fat: 11g Carbohydrates: 34g Sodium: 799mg Fiber: 6g Protein: 26g Cholesterol: 54mg

 

Serves 4

3 1/2 cups organic canned lima beans (or substitute white cannellini beans), reserve liquid
8 whole green chiles, seeded with tops removed (or 3 15-ounce cans)
8 ounce block Monterey jack cheese
2 pinches oregano
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
3/4 cup Greek yogurt
2 cloves garlic, minced

1. Preheat oven to 350 .

2. Drain lima beans, reserving liquid in a small bowl. Or use 1 pound of dried lima beans (using approximately 6 cups of water, bring to a boil and cook at least 90 minutes, adding additional water if necessary).

3. Layer 1 can of (cooked) limas on the bottom of 9×13-inch baking pan. Sprinkle with a pinch of oregano and 1/8 teaspoon each of salt and pepper.

4. Stuff whole green chiles with about 1 ounce of jack cheese. This works best if you thinly slice the cheese into a triangular shape and gently place inside the chile. Place the stuffed chiles on top of the first layer of lima beans.

5. Layer second can of limas (1 can), and season again with 1/8 teaspoon salt and pepper and another pinch of oregano.

6. Stir yogurt and garlic into reserved lima bean mixture, and mix until it resembles a slurry. Pour over everything. Bake for about 30 minutes.

Per serving: 427 calories, 20g fat (11g sat), 26g protein, 34g carbs, 6g dietary fiber, 54mg cholesterol, 799mg sodium

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