A brand-new easy way to get your veggies and compliment the chicken, too. This can be finished off while the chicken sits.
Serves: 4
Prep.Time :30 + marinating time
4 large sweet onions -- peeled
Boiling water
3 tablespoons butter or margarine -- divided
2 tablespoons heaping finely chopped red onion
1 cup cooked baby lima beans
1 clove garlic -- minced
Salt and pepper to taste
Dash ancho chile powder
2 tablespoons dry bread crumbs
Preheat oven to 400 degrees. Wash onions and cook in a small amount of boiling water about 10-12 minutes or until barely tender; drain. Slice off onion tops (stem end, not root end). Using a spoon, carefully scoop out the centers and reserve. Heat 1 tablespoons of the butter in a small saucepan, mash reserved onion centers into butter. Add onions, lima beans and garlic; season with salt and pepper and saute 8-10 minutes over medium-low heat, stirring frequently. Stuff onions with lima bean mixture; top with breadcrumbs and dot with butter. Bake 5-8 minutes or until tops are nicely browned.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved