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William Dickey; Alan Henderson Photo by: William Dickey; Alan Henderson

Lima Bean Cassoulet

If your skillet doesn't have an ovenproof handle, wrap the handle in layers of aluminum foil to protect it.

Southern Living FEBRUARY 2008

  • Yield: Makes 8 servings
  • Cook time: 15 Minutes
  • Prep time: 15 Minutes
  • Bake: 30 Minutes


  • 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


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.


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Lima Bean Cassoulet Recipe