Lima Bean Cassoulet

Name: Lima Bean Cassoulet
Ingredients: 3 garlic cloves, thinly sliced; 1 tablespoon olive oil; 1 small onion, coarsely chopped; 3/4 cup diced carrot; 1 (8 ounce) package cooked cubed ham; 1 (16 ounce) can large butter beans; 0.5 (16 ounce) package frozen butter peas; 2 1/2 cups chicken broth (can be low-sodium, fat free); 2 teaspoons chopped fresh rosemary; Cornbread Crust Batter; 1 cup cornmeal mix; 1/2 cup buttermilk; 1/4 cup sour cream; 1 large egg; 1/2 teaspoon chopped fresh rosemary

15 ingredients

7 steps

Ingredients

3 garlic cloves, thinly sliced
1 tablespoon olive oil
1 small onion, coarsely chopped
3/4 cup diced carrot
1 (8 ounce) package cooked cubed ham
1 (16 ounce) can large butter beans
0.5 (16 ounce) package frozen butter peas
2 1/2 cups chicken broth (can be low-sodium, fat free)
2 teaspoons chopped fresh rosemary
Cornbread Crust Batter
1 cup cornmeal mix
1/2 cup buttermilk
1/4 cup sour cream
1 large egg
1/2 teaspoon chopped fresh rosemary

Directions

1

Preheat oven to 400°.
2

Saute garlic in hot oil in a 10-inch ovenproof skillet over medium heat, for 1 minute.
3

Add in onion and carrots; stir/saute 3-4 minutes or until tender.
4

Add in ham; cook 3 minutes; stir in beans, peas, and next 2 ingredients; bring to a boil, and cook for 5 minutes.
5

Meanwhile, make Cornmeal Crust Batter: combine all ingredients in a bowl.
6

Remove bean/ham mixture from heat; pour batter over bean/ham mixture.
7

Bake in oven for 28-30 minutes or until golden brown and bubbly.