← All recipes

Pilaris Baby Lima Bean Casserole

Make Pilaris Baby Lima Bean Casserole at home with Vegetable Oil, Fresh Basil Leaves, Defatted Chicken Broth, Pumpkin Squash Salt, and Corn Kernels. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 3
• 4 cup
• 1/2 lb
• 1 1/2 cup
• 1/2
• 1 tbsp

Method (preview)

1. 1

   Heat 1 tablespoon of the oil in a Dutch oven over medium heat.

2. 2

   Add the tomato and chopped basil; cook 3 minutes.

3. 3

   Add the beans and add enough chicken broth to cover by 1 inch.

4. 4

   Bring to a boil, reduce the heat to low, and simmer covered, 20 minutes.

5. 5

   Add the pumpkin; simmer until the beans are very tender but still holding their shape, 20 to 30 minutes. (Cooking times will vary according to age and size of beans.) Season generously with salt.

6. 6

   Press the puree through a sieve; only the milky part will be used.

7. 7

   Discard the solids.

8. 8

   Stir the corn milk into the beans, and cook, stirring with a wooden spoon, until thickened, 3 to 4 minutes.

9. 9

   Taste, and adjust the seasoning.

10. 10

    Heat the remaining 2 tablespoons of oil in a small pan over medium heat.

11. 11

    Add the bell pepper, and saute until tender, about 3 minutes.

12. 12

    Season with salt.

13. 13

    Ladle the lima beans into individual earthenware bowls, and top with the bell pepper oil and a sprinkle of minced basil.

14. 14

    Serve with crusty bread.

15. 15

    Est: 697 cals, 14% cff (12g fat, 34g fiber)

16. 16

    "Porotos Granados de la Senora Pilar: pureed corn and milk thicken this soft-bean dish of limas, tomatoes and basil. Garnished with red-bell pepper oil."

17. 17

    "1999 Ruth Van Waerebeek-Gonzalez (Penguin): The Chilean Kitchen,

18. 18

    Authentic, homestyle foods, regional wines, and culinary traditions of Chile."

19. 19

    Serve as beans, with bread. (Or use as a side dish.)