Enjoy these delicious butter bean patties served with Southwestern sauce – a spicy skillet dinner that’s ready in 35 minutes!
can (15 to 16 oz) butter beans, drained, rinsed
round buttery crackers, crushed (1/3 cup)
tablespoons chili sauce
tablespoons finely chopped onion
cup frozen mixed vegetables (from 1-lb bag)
teaspoon ground cumin
can (14 1/2 oz) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained
In medium bowl, mash beans with fork. Stir in remaining patty ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
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.
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.
Cream-colored butter beans are big lima beans, but unlike the chewier green limas, they are very soft and creamy in texture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.