Spicy Stewed Black Eyed Peas and Baby Limas with Corn Quesadillas

Ingredients

• For the Stew
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 pound pearl onions, frozen
• 1 head of garlic, peeled & separated into cloves
• 1/2 teaspoon course sea salt
• 1/2 pound black eyed peas, quick soaked & drained
• 1/2 pound baby lima beans, quick soaked & drained (or dried fava or soy beans)
• 4 chipotles in adobo about 1/2 a 7 oz can
• 8 cups beef broth, low sodium
• 2 cups water
• For the corn quesedillas
• 12 corn tortillas
• 12 slices Monterey jack cheese
• 12 sprigs fresh cilantro
• salsa - optional

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