Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package dried lima beans

  2. 1/4 cup milk

  3. salt to taste

  4. 2 tablespoons olive oil

  5. 1 small onion, chopped

  6. 1 pound ground chicken

  7. 1 zucchini, chopped

  8. 1 large tomato, chopped

  9. 1 teaspoon ground cumin

  10. 1/4 teaspoon cayenne pepper

  11. 1 cup shredded mozzarella cheese

  12. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place the lima beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Preheat an oven to 400 degrees F (200 degrees C). Drain the soaked lima beans and cook according to package directions. Blend the cooked lima beans and milk together in a blender until smooth; season with salt. Set aside. Heat the olive oil in a large skillet over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the zucchini, tomato, cumin, and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 11x7-inch baking dish; pour the lima bean mixture over the chicken and vegetables in a single, smooth layer. Top with mozzarella and Parmesan cheese. Bake in the preheated oven until the top is browned and crisp, about 10 minutes.


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