I actually thought of this after watching a documentary on a Peruvian prison where the inmates were served white rice, lima beans, and red onions on top. Consequently, this dish is incredibly cheap to make. With a couple of luxury additions, this dish was born -- a spicy, tangy, hearty dish even for the non-vegetarian.
1NOTE: This is best served with steamed white rice, so if, like myself, you have a rice cooker, start that up first thing and cook up about 1 cup of white rice.
In a small pot, add chicken broth, 3 tbsp of the lime juice, and about one cup of water. Bring to a boil, add beans, wait till water is boiling again, and then cover, and reduce heat to low. Cook for about 8-10 minutes.
Before draining, reserve 1/4 cup of cooking liquid. Drain beans.
2While beans are boiling, chop up onion into small pieces.
3In a large skillet, add enough olive oil to coat the bottom of the pan. Add 3 cloves of finely chopped garlic. Keep heat on medium, avoid burning garlic. After about 5 minutes, add beans and increase heat. Give the beans some time to cook off excess liquid, around 10 mins or so. Add sriracha sauce and salt and pepper to taste -- mix thoroughly.
4Add reserved liquid and remaining lime juice back into the pan, and reduce heat to medium-low. Allow most of the liquid to boil off -- about 5 mins. Add evaporated milk and mix very well.
5After one or two minutes, remove from heat, add 1/2 cup of plain, crumbled feta or other mild, solid, salty goat or sheep's cheese (i.e. queso blanco) and mix constantly until slightly melted.