Thursday, June 3, 2010

Slow Baked Lima Beans Cassoulet

Don't even turn up your nose...lima beans really are delicious if you give em' a chance. This cassoulet - French for a rich, slow-cooked bean stew or casserole - is a must try and super easy to pull together for your next family gathering or barbecue. I'll even venture a guess the kiddies will give this recipe a nibble or two.

Slow Baked Lima Beans Cassoulet

3 quarts dry baby lima beans
2 tablespoons salt; scant
3/4 teaspoon pepper
1 1/2 pounds salt pork
3 large onions
2 green peppers
2 cups carrots
1/4 pound butter
Boiling water, as needed

Finely chop or grind salt pork and vegetables. Cook in frying pan until golden brown, stirring constantly. Add salt, pepper and butter mixing well. Stir in dry baby lima beans. Place in shallow baking pan and add boiling water, just to cover. Bake, uncovered in a slow oven (250 degrees) for 1 1/2 to 2 hours or until lima beans are tender. Make sure to add boiling water if the bean casserole becomes too dry during the baking process. Serve this slow baked Lima Bean Cassoulet with grilled mild or spicy sausage.

It's okay if you stir in a large can of chopped tomatoes, in fact I think this would add a great balance of flavors to the other ingredients. And if you like your food spicy, like we do, try a shaker or three of Tabasco sauce to kick this baked lima bean casserole up a notch.

Have I convinced you to try this lima bean dish? Bet you'll love the next recipe up that has rhubarb as the main ingredient. ;)

Photo Credit: Vintage Lima Beans Poster by fine art print on Zazzle

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