{"id":326,"date":"2014-02-12T15:30:55","date_gmt":"2014-02-12T15:30:55","guid":{"rendered":"http:\/\/www.downdogsaltydog.com\/?p=326"},"modified":"2014-02-12T15:30:55","modified_gmt":"2014-02-12T15:30:55","slug":"baby-lima-bean-and-chorizo-casserole","status":"publish","type":"post","link":"http:\/\/www.downdogsaltydog.com\/?p=326","title":{"rendered":"Baby Lima Bean and Chorizo Casserole"},"content":{"rendered":"

\"photo<\/a><\/p>\n

ok – I’ll admit this one seems a bit weird.\u00a0 It came about years ago and has evolved into its current and *most delicious*\u00a0incarnation.\u00a0 I think of this as a spicy white-bean-dip-you-can-eat-for-supper.\u00a0 And, it’s pretty perfect for these really cold nights.\u00a0 We will get back to salads and lighter fare\u00a0once the weather warms up past\u00a0freezing!<\/p>\n

To begin,\u00a0sort and rinse 1lb of baby lima beans.\u00a0 Soak for 6 hours (or overnight). \"photo<\/a><\/p>\n

Drain.\u00a0\u00a0Place beans into a sauce pan and cover with water.\u00a0 Bring to boil, reduce to simmer and allow to cook until tender, about 2 hours.\u00a0 You can cook the beans a day or two before you put this together, if you prefer.\u00a0 Once the beans are tender, add 1tsp. Celtic or Himalayan pink\u00a0salt.\u00a0 Please use good salt – that white, bleached stuff has been stripped of micronutrients and is nothing but trouble!<\/p>\n

When you are ready to assemble, saut\u00e9 your veggies.\u00a0 I used: \"photo<\/a><\/p>\n

1 Poblano pepper, chopped<\/p>\n

1 bunch green onions, chopped<\/p>\n

1 sweet red pepper, chopped<\/p>\n

3-4 cloves garlic, minced\"photo<\/a><\/p>\n

Place the chopped aromatics into a large skillet on medium heat.\u00a0 Add 1 Tbsp of fat (going with the pork theme, I used bacon drippings).\u00a0 Cook til tender, about 5-7 minutes.\u00a0 Slide the veggies to one side of the pan and add 1lb chorizo.\u00a0\u00a0 \"photo<\/a><\/p>\n

Brown and break up the chorizo, mixing with veggies as you go.\u00a0\"photo<\/a><\/p>\n

By now, the baby lima beans are tender and mushable.\u00a0 I like them to be about the texture of refried beans.\u00a0 One thing that’s helpful is to cook them in just enough water to do the job – then, you don’t have to drain and the starchy liquid left in the beans helps to pull it all together. It’s going to work, either way!<\/p>\n

Once the meat is done (no pink remaining), add the baby lima beans to the skillet.\u00a0 If your beans are wet and soupy, drain them first.\u00a0 Be sure to reserve some of the starchy cooking liquid in case you need to add\u00a0a little liquid\u00a0back.<\/p>\n

Pre-heat the oven to 375 degrees.\u00a0 Dig\u00a0out your favorite casserole pan (9×13 or a round one deep enough to hold everything).\u00a0 Add the\u00a0cooked beans to the skillet and stir well.\u00a0 Taste it and\u00a0correct any seasoning issues.\u00a0\u00a0Now, carefully pour the chorizo\/bean\/veggie mixture into the casserole pan, adding in\u00a0a handful\u00a0of grated cheddar cheese.\u00a0 \"photo<\/a><\/p>\n

If it seems too wet, bake uncovered.\u00a0 If you feel like the moisture level is right, cover with foil.<\/p>\n

Bake for 30 minutes or until it’s all bubbly and the eaters start to assemble.\u00a0 Serve with a big chopped salad and lots of fresh\u00a0toppings and tortilla chips for scooping.\u00a0 We had:<\/p>\n

diced avocado<\/p>\n

finely diced red pepper<\/p>\n

finely chopped red onion<\/p>\n

sour cream<\/p>\n

and I WISH I’d had some cilantro – would’ve been even better!<\/p>\n

Seriously GOOD eating.<\/p>\n","protected":false},"excerpt":{"rendered":"

ok – I’ll admit this one seems a bit weird.\u00a0 It came about years ago and has evolved into its current and *most delicious*\u00a0incarnation.\u00a0 I think of this as a spicy white-bean-dip-you-can-eat-for-supper.\u00a0 And, it’s pretty perfect for these really cold nights.\u00a0 We will get back to salads and lighter fare\u00a0once the weather warms up past\u00a0freezing! […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[16,7],"class_list":["post-326","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-high-fiber","tag-high-protein"],"_links":{"self":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=326"}],"version-history":[{"count":4,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/326\/revisions"}],"predecessor-version":[{"id":337,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=\/wp\/v2\/posts\/326\/revisions\/337"}],"wp:attachment":[{"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=326"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.downdogsaltydog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}