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Prep 35min
Total35min
Servings4
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Ingredients
Patties
1
can (15 to 16 oz) butter beans, drained, rinsed
1
egg, beaten
10
round buttery crackers, crushed (1/3 cup)
2
tablespoons chili sauce
2
tablespoons finely chopped onion
Sauce
1
cup frozen mixed vegetables (from 1-lb bag)
1/4
cup raisins
1/4
teaspoon ground cumin
1
can (14 1/2 oz) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained
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Steps
1
In medium bowl, mash beans with fork. Stir in remaining patty ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
2
Spray 10-inch skillet with cooking spray. Cook patties in skillet 8 to 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
3
In same skillet, mix sauce ingredients. Cook over medium-low heat 5 to 8 minutes, stirring occasionally, until vegetables are tender. Serve sauce over patties.
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Cream-colored butter beans are big lima beans, but unlike the chewier green limas, they are very soft and creamy in texture.
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