Lima Bean Casserole

Lima Bean Casserole

"As the young bride of a lima bean farmer, I felt it my duty to find a dish to highlight our main crop."

Recipe

• 2 16-ounce bags frozen baby lima beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 1 garlic clove, minced
• 1/2 cup sliced black olives
• 1 cup grated sharp Cheddar cheese
• 1 rounded tablespoon cornstarch
• 1/4 cup cold water
• 1 teaspoon salt
• 1 rounded tablespoon chili powder
• Pepper, to taste

In a large saucepan, cover beans with water and cook until tender. Preheat oven to 375 degrees. Heat oil in a deep skillet, and sauté onion, bell pepper and garlic. Add olives. Drain beans, reserving 1 and 1/4 cups of cooking liquid. Add beans to onion mixture. Stir in 1/2 cup of the cheese and set aside. Dissolve cornstarch in cold water and add to reserved cooking liquid. Stir in salt and chili powder. Bring to a boil and stir until clear. Season with pepper. Lightly grease a 13-by-9-inch baking dish. Place beans in the dish, and pour sauce evenly over the top. Bake, covered with foil, for about 45 minutes. Remove foil and add remaining cheese. Return to oven and bake until cheese melts. Serves 15 to 20.

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