Amy's Recipes

2 onions, diced
1 bell pepper, diced
2 jalapenos, diced
4 15 oz cans white beans with liquid (or 3 c dried white beans, cooked with 2 T oil and 3/4 t salt in 4-5 c water)
5 4 oz cans diced green chilis with liquid
1 T vegetable Better Than Bullion
1 t cumin
1/2 t garlic powder
juice of 1 lemon or 3 limes
1/2 c butter, divided
1/2 c flour
2-4 c water

Saute onions in 2 T butter in a pan until translucent. Add all peppers and suate for 4 more minutes. Remove these to a different bowl. Melt 6 T butter in the pan, add flour all at once and stir to make a roux. Add vegetable bullion and 2 c water and whisk until thickened. Add 1 or 2 c more water (to desired thickness) and whisk until smooth. Add remaining ingredients except lime/lemon and cream. Simmer 20 minutes. Add lemon or lime juice and cream.