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Legume My Shepherd's Pie

By: Jana  
"We always have a hard time incorporating legumes into our meals. By altering an old-time favorite, I came up with a legume-rich and delicious dish. It was a huge hit with the family."

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Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
8 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (16 ounce) package dried lima beans
  • 1/4 cup milk
  • salt to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 pound ground chicken
  • 1 zucchini, chopped
  • 1 large tomato, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  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.
  2. Preheat an oven to 400 degrees F (200 degrees C).
  3. Blend the lima beans and milk together in a blender until smooth; season with salt. Set aside.
  4. 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.
  5. Bake in the preheated oven until the top is browned and crisp, about 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 707 | Total Fat: 17.7g | Cholesterol: 93mg

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