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Pancho's Beef Stick Limas

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Submitted by Brentwood

Beef stick lima bean casserole with summer sausage, tomatoes, chili powder, oregano, and melted cheddar cheese baked low and slow. Dried limas soaked overnight, simmered, then baked for 2 hours in a spiced tomato sauce.

YIELD

6 servings

PREP

10 min

COOK

2 hrs

READY

3 hrs

This casserole is slow food in the best sense. Dried lima beans soak overnight, simmer until nearly tender, then bake for 2 hours in a chili-spiced tomato sauce with cubed summer sausage (beef stick), onion, red bell pepper, and celery. A blanket of melted cheddar cheese on top seals the deal.

The low oven temperature is doing the real work here. Two hours at a gentle heat lets the bean liquid reduce into a thick, concentrated sauce while the limas absorb all that spice and tomato flavor. The beans go from firm to creamy and velvety without falling apart.

Brown sugar, dry mustard, and chili powder create a sweet-smoky-spicy sauce that’s closer to baked beans territory than a straightforward bean casserole. The summer sausage adds meaty, garlicky bites throughout.

Kitchen Tips

  • Check the casserole every 30 minutes and add water if the beans look dry. The uncovered bake evaporates liquid faster than you’d expect.
  • Don’t drain the bean cooking liquid before combining with the tomato sauce. That starchy liquid is what thickens the sauce as it bakes.
  • Add the cheese in the last 5 to 10 minutes only. It just needs to melt, not bake and turn rubbery.

Variations

  • Use kielbasa or smoked sausage instead of summer sausage for a smokier flavor.
  • Swap lima beans for Great Northern beans or butter beans.
  • Add a diced jalapeno to the saute for extra heat.

Ingredients

1 453.6
POUND G LIMA BEANS
dried
1 1
MEDIUM MEDIUM ONION
chopped
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPER *
½ 118
CUP ML CELERY
diced
79
CUP ML VEGETABLE OIL
½ 226.8
POUND G SUMMER SAUSAGE
cut into 1/4 inch cubes *
1 1
CAN CAN TOMATOES
chopped *
2 10
TEASPOONS ML OREGANO
crushed
2 10
TEASPOONS ML CHILI POWDER
1 5
TEASPOON ML DRY MUSTARD
3 45
TABLESPOONS ML BROWN SUGAR, LIGHT
¼ 113.4
POUND G CHEDDAR CHEESE
shredded

Directions

Soak limas overnight in cold water.

Wash limas and place in a 4 quart kettle. Cover with water and bring to a full boil.

Reduce heat to simmer and continue cooking until beans are nearly tender.

Set beans aside and do not pour off bean liquid.

In a medium skillet, sauté onion, bell pepper, and celery in oil until crisp tender.

Add cubed beef stick and stir fry for about 3 minutes.

Next add tomatoes and juice, oregano, chili powder, mustard, sugar, salt and pepper to taste.

Simmer about 5 min to make a rich sauce.

Pour lima beans and liquid and tomato mixture into a well buttered 3 quart casserole or Dutch oven. Stir to blend.

Bake 2 hours, uncovered in a 275℉ (140℃). oven.

Add water periodically if needed.

Cover with cheese and return to oven until cheese is melted.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 316 54% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 147mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 21g
Vitamin A 15% Vitamin C 16%
Calcium 18% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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