ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lima Bean Cassoulet

William Dickey; Alan Henderson
Prep time 15 mins
Cook time 15 mins
Bake time 30 mins
Yield Makes 8 servings
If your skillet doesn't have an ovenproof handle, wrap the handle in layers of aluminum foil to protect it.


  • 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
  • Cornbread Crust Batter

How to Make It

  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.