Baby Lima Bean Casserole - Just Dutch Oven Recipes


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Baby Lima Bean Casserole

2 pounds fresh baby lima beans in the pod OR 3 cups shelled lima beans
3 tablespoons vegetable oil -- divided
1 large ripe tomato OR 3/4 c peeled seeded chopped tomato -- and drained
3 large fresh basil leaves -- chopped
4 cups defatted chicken broth -- or less as needed
1/2 pound pumpkin-squash -- 1/4-inch cubes
Salt -- to taste
1 1/2 cups corn kernels
1/2 red bell pepper -- very finely diced
1 tablespoon finely minced fresh basil

Shell the lima beans, rinse, and drain.

Heat 1 tablespoon of the oil in a Dutch oven over medium heat. Add the tomato and chopped basil; cook 3 minutes. Add the beans and add enough chicken broth to cover by 1 inch. Bring to a boil, reduce the heat to low, and simmer covered, 20 minutes.

Add the pumpkin; simmer until the beans are very tender but still holding their shape, 20 to 30 minutes. (Cooking times will vary according to age and size of beans.) Season generously with salt.

Meanwhile, puree the corn with a generous cup of the bean cooking liquid in a blender or food processor. Press the puree through a sieve; only the milky part will be used. Discard the solids.

Stir the corn milk into the beans, and cook, stirring with a wooden spoon, until thickened, 3 to 4 minutes. Taste, and adjust the seasoning.

Heat the remaining 2 tablespoons of oil in a small pan over medium heat. Add the bell pepper, and saute until tender, about 3 minutes. Season with salt.

Ladle the lima beans into individual earthenware bowls, and top with the bell pepper oil and a sprinkle of minced basil. Serve with crusty bread.