Limas with Chili and Cheese

1           pound dry large or baby limas
1/4        teaspoon basil or thyme 
1/8        teaspoon oregano
2           cans (4-oz.) whole green chilies (mild)
1/2        pound reduced-fat Monterey Jack cheese
3/4        cup fat-free imitation sour cream
Salt (to taste)
Parsley & paprika (garnishes)

Soak and cook the dry limas according to savory method. Drain while hot, saving cooking liquid, adding water if needed to make 1-1/2 cups. Spread one-third of limas in shallow 2-1/2 quart casserole. Sprinkle with half of each herb. Tear each chili lengthwise and cut crosswise in 1/2-inch strips. Cut cheese in strips 1/4-inch thick by 1-inch wide. Layer half the chilies and one-third of cheese over beans. Repeat process for second layer. Top with remaining beans and cheese.  Stir bean liquid into sour cream until smooth. Salt to taste. Pour over beans. Bake uncovered at 325º F. 30 to 40 minutes until bubbling throughout. Just before serving, garnish with parsley and spoonfuls of additional sour cream sprinkled with paprika. Makes 8 to 10 servings.

Nutritional Information per Serving:
Calories-240, (From Fat-17%), Protein-17 g, Carbohydrate-33g, Fat-5 g, Sodium-174 mg, Potassium-716 mg, Dietary Fiber-6 g, Calcium-35 mg, Iron-3 mg, Vitamin A-57 iu, Vitamin C-1 mg, Cholesterol-16 mg