Mexican Bean Pot

This tasty south-of-the-border bean pot features two types of beans, lima and kidney, and is served topped with cheddar cheese.

Recipe Ingredients:

1/4 cup butter
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 medium tomato, peeled and coarsely chopped
1 (10-ounce) package frozen lima beans
1 (16-ounce) can kidney beans, drained
1 cup (4 ounces) shredded Wisconsin Cheddar or Four Cheese Mexican Blend

Cooking Directions:

1. In saucepan, melt butter; sauté onion and green pepper until tender.
2. Stir in chili powder, salt and mustard. Add tomato and lima beans; cover and bring to boil.
3. Add kidney beans; cover and simmer 5 to 7 minutes until lima beans are tender and kidney beans are heated through.
4. Top with shredded cheddar or Mexican cheese blend.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.