Lima Bean Cassoulet

Lima Bean Cassoulet
Photo by William Dickey


  • 2 ½ cups low-sodium fat-free chicken broth
  • 1 (16-oz.) can large butter beans, drained
  • 1 tablespoon olive oil
  • 1 (8-oz.) package cooked cubed ham
  • Cornbread Crust Batter
  • 2 teaspoons chopped fresh rosemary
  • 1 small onion, coarsely chopped
  • + 3 more ingredients
    • ½ (16-oz.) package frozen butter peas
    • 3 garlic cloves, thinly sliced
    • ¾ cup diced carrots

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...

View full recipe at My Recipes


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