This tasty south-of-the-border bean pot features two types of beans, lima and kidney that are simmered with onion, green bell pepper, tomato and chili powder and topped with shredded cheddar cheese.

Mexican Bean Pot

1/4 cup butter
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 medium tomato, peeled and coarsely chopped
1 (10-ounce) package frozen lima beans
1 (16-ounce) can kidney beans, drained
1 cup (4 ounces) shredded Wisconsin Cheddar or Four Cheese Mexican Blend

1. In saucepan, melt butter; sauté onion and green pepper until tender.
2. Stir in chili powder, salt and mustard. Add tomato and lima beans; cover and bring to boil.
3. Add kidney beans; cover and simmer 5 to 7 minutes until lima beans are tender and kidney beans are heated through.
4. Top with shredded cheddar or Mexican cheese blend

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.