Lima Bean Cassoulet

Southern Living
Lima Bean CassouletRecipe
William Dickey; Alan Henderson
If your skillet doesn't have an ovenproof handle, wrap the handle in layers of aluminum foil to protect it.
Makes 8 servings


+ Add To Shopping List
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1 small onion, coarsely chopped
3/4 cup diced carrots
1 (8-oz.) package cooked cubed ham
1 (16-oz.) can large butter beans, drained
1/2 (16-oz.) package frozen butter peas
2 1/2 cups low-sodium fat-free chicken broth
2 teaspoons chopped fresh rosemary


Prep: 15 Minutes
Cook: 15 Minutes
Bake: 30 Minutes

1. Preheat oven to 400°. Sauté garlic in hot oil in a 10-inch ovenproof skillet over medium heat 1 minute. Add onion and carrots; sauté 3 to 4 minutes or until tender. Add ham; cook 3 minutes. Stir in beans, peas, and next 2 ingredients; bring to a boil, and cook 5 minutes. Remove from heat; pour batter over ham mixture.

2. Bake at 400° for 28 to 30 minutes or until golden brown and bubbly.

Created date

January 2008