The popular summertime combination of corn, lima beans, and bell pepper is tossed with a creamy cheese sauce and baked under a crisp cracker crumb topping. Place the crackers in a zip-top plastic bag, and crush with a rolling pin or bottle. Serve with grilled or roasted chicken.
2 cups frozen baby lima beans
3 bacon slices
2/3 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 teaspoon salt, divided
2 garlic cloves, minced
2 cups fresh corn kernels (about 3 ears)
2 1/2 tablespoons all-purpose flour
1 1/3 cups 1% low-fat milk, divided
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese
15 reduced-fat round buttery crackers (such as Ritz), coarsely crushed
How to Make It
Preheat oven to 375°.
Cook lima beans in boiling water 5 minutes or until crisp-tender; drain.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add onion, bell pepper, 1/4 teaspoon salt, and garlic to drippings in pan; cook 4 minutes or until tender, stirring frequently. Stir in lima beans and corn.
Place flour in a small bowl; gradually add 1/3 cup milk, stirring with a whisk to form a slurry. Add slurry, remaining 1/4 teaspoon salt, remaining 1 cup milk, and black pepper to corn mixture; cook over medium heat 2 1/2 minutes or until thick and bubbly. Remove from heat. Add cheese; stir until cheese melts. Spoon into an 8-inch square baking dish coated with cooking spray. Sprinkle with the cracker crumbs and bacon. Bake at 375° for 20 minutes or until lightly browned on top and bubbly around edges.
This would make a great side dish for pork, sausage, or plain roast chicken, but I used edamame instead of limas and called it a main dish. Also used crushed cheese crackers for extra flavor, and a dash of chipotle hot sauce. Served with maple roasted turnips and carrots and the CL beer & cheese bread. We like it very much!