6 c. cooked lima beans
8 oz. cream cheese
2 tbsp. vegetable oil
2 c. chopped onion
2 lg. garlic cloves, minced or pressed
3 green and red bell peppers, chopped
2 med. carrots, diced
2 c. chopped fresh tomatoes, or drained canned tomatoes
2 tsp. hot chili powder
1/2 tsp. dry mustard
1 tsp. ground cumin
1 tsp. Spanish paprika
Salt, to taste
Tortilla chips
Tomato wedges
Fresh chopped parsley

In a large bowl add cream cheese to the hot drained lima beans and mix well to melt the cream cheese. Cover and set aside. Saute the onions and garlic in the oil until the onions are translucent. Add the tomatoes and spices, reduce the heat, and simmer for about 15 minutes until the carrots are tender.

Stir the sauteed vegetables into the bean mixture. Pour the mixture into a well oiled casserole dish and bake at 350 degrees for 25 minutes. Top lima beans with parsley. Serve with tortilla chips and tomato wedges.