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2 (16-ounce) bags frozen baby lima beans
1/4 cup olive oil
1 large onion, chopped
1 medium bell pepper, chopped
1 clove garlic, minced
1/2 cup sliced black olives
1 cup grated sharp Cheddar cheese
1 rounded tablespoon cornstarch
1/4 cup cold water
1 teaspoon salt
1 rounded tablespoon chili powder
Pepper, to taste
Instructions
1/4 cup olive oil
1 large onion, chopped
1 medium bell pepper, chopped
1 clove garlic, minced
1/2 cup sliced black olives
1 cup grated sharp Cheddar cheese
1 rounded tablespoon cornstarch
1/4 cup cold water
1 teaspoon salt
1 rounded tablespoon chili powder
Pepper, to taste
1. Cook lima beans until tender.
2. Preheat oven to 375 degrees. Heat oil in a deep skillet, and sauté onion, bell pepper and garlic. Add olives.
3. Drain beans, reserving 1 1/4 cups cooking liquid. Add beans to onion mixture. Stir in 1/2 cup of the cheese and set aside.
4. Dissolve cornstarch in cold water. Add dissolved cornstarch to reserved cooking liquid. Stir in salt and chili powder. Bring to a boil and stir until clear. Add more cornstarch if a thicker sauce is desired. Season with pepper.
5. Lightly grease a 13-by-9-inch baking dish. Spoon beans into dish and pour sauce evenly over top. Bake, covered with foil, for about 45 minutes. Remove foil, and add remaining cheese. Return to oven, and bake until cheese melts. Serves 15 to 20.
This recipe first appeared in American Profile magazine.
2. Preheat oven to 375 degrees. Heat oil in a deep skillet, and sauté onion, bell pepper and garlic. Add olives.
3. Drain beans, reserving 1 1/4 cups cooking liquid. Add beans to onion mixture. Stir in 1/2 cup of the cheese and set aside.
4. Dissolve cornstarch in cold water. Add dissolved cornstarch to reserved cooking liquid. Stir in salt and chili powder. Bring to a boil and stir until clear. Add more cornstarch if a thicker sauce is desired. Season with pepper.
5. Lightly grease a 13-by-9-inch baking dish. Spoon beans into dish and pour sauce evenly over top. Bake, covered with foil, for about 45 minutes. Remove foil, and add remaining cheese. Return to oven, and bake until cheese melts. Serves 15 to 20.
