Pilar's Baby Lima Bean Casserole

Pilar's Baby Lima Bean Casserole Recipe | Vegetarian Food from Chile

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Pilar's Baby Lima Bean Casserole is a delicious and hearty dish that is perfect for a cozy family dinner or a special gathering with friends. This recipe combines fresh lima beans with squash, corn, and red bell pepper for a flavorful and nutritious meal.

History

This recipe has been passed down through generations in Pilar's family. It originated in the countryside of Spain, where fresh vegetables were abundant and used in many traditional dishes. Pilar's Baby Lima Bean Casserole has been a favorite in her family for years, and now she is sharing it with you.

Ingredients

2 lb (907 g) fresh baby lima beans in the pod or 3 cups shelled lima beans
3 tbsp vegetable oil, divided
1 large ripe tomato or 0.75 cup peeled, seeded, and chopped tomato, drained
3 large fresh basil leaves, chopped
4 cups de-fatted chicken broth, or less as needed
0.5 lb (227 g) pumpkin squash, cut into 0.25 inch cubes
salt, to taste
1.5 cups corn kernels
0.5 red bell pepper, very finely diced
1 tbsp finely minced fresh basil

How to prepare

Shell the lima beans, rinse, and drain.
Heat 1 tbsp of oil in a dutch oven over medium heat.
Add the tomato and chopped basil; cook for 3 minutes.
Add the beans and enough chicken broth to cover by 1 inch.
Bring to a boil, then reduce the heat to low and simmer covered for 20 minutes.
Add the pumpkin and simmer until the beans are very tender but still holding their shape, for 20 to 30 minutes.
(Cooking times will vary according to the age and size of beans.) Season generously with salt.
Meanwhile, purée the corn with a generous cup of the bean cooking liquid in a blender or food processor.
Press the puree through a sieve, discarding the solids and using only the milky part.
Stir the corn milk into the beans and cook, stirring with a wooden spoon, until thickened, for 3 to 4 minutes.
Taste and adjust the seasoning.
Heat the remaining 2 tbsp of oil in a small pan over medium heat.
Add the bell pepper and sauté until tender, about 3 minutes.
Season with salt.
Ladle the lima beans into individual earthenware bowls and top with the bell pepper oil and a sprinkle of minced basil.
Serve with crusty bread.

Variations

Add cooked bacon or ham for a smoky flavor.
Substitute different vegetables such as zucchini or carrots.
Top with grated cheese before serving for a cheesy twist.

Notes

There are many tasty variations of this wonderful fresh bean dish; many involve bacon and lots of onions.
Pilar's recipe, unos porotos a chuparse los dedos ("some beans to lick your fingers"), omits those two ingredients.
The dish is softer and more delicate.
Tip: you can use any fresh shelling beans, but the tender lima beans that come to market in the united states in late spring make this dish a real treat when served a side dish with a roasted leg of lamb, Chilean style.

Cooking Tips & Tricks

Be sure to use fresh lima beans for the best flavor and texture.

- Cooking the beans in chicken broth adds extra depth of flavor to the dish.

- Pureeing the corn and adding it to the beans creates a creamy and rich sauce.

- Adjust the seasoning to your taste preferences by adding more or less salt and fresh basil.

Serving Suggestions

Serve Pilar's Baby Lima Bean Casserole with crusty bread and a side salad for a complete meal. It also pairs well with grilled chicken or fish.

Cooking Techniques

Simmer the beans in chicken broth for a flavorful base.

- Puree the corn for a creamy sauce.

- Sauté the bell pepper for added texture and flavor.

Ingredient Substitutions

Use frozen lima beans if fresh are not available.

- Substitute vegetable broth for chicken broth to make this dish vegetarian.

- Use any type of summer squash in place of pumpkin.

Make Ahead Tips

Pilar's Baby Lima Bean Casserole can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Pilar's Baby Lima Bean Casserole in individual earthenware bowls for a rustic and cozy presentation. Garnish with a sprinkle of minced basil for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir. It also pairs well with a cold beer or sparkling water.

Storage and Reheating Instructions

Store any leftovers of Pilar's Baby Lima Bean Casserole in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Pilar's Baby Lima Bean Casserole contains approximately 250 calories.

Carbohydrates

Each serving of Pilar's Baby Lima Bean Casserole contains approximately 35 grams of carbohydrates.

Fats

Each serving of Pilar's Baby Lima Bean Casserole contains approximately 10 grams of fats.

Proteins

Each serving of Pilar's Baby Lima Bean Casserole contains approximately 8 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the red bell pepper and vitamin A from the squash.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Pilar's Baby Lima Bean Casserole is a nutritious and balanced meal that is high in fiber, vitamins, and minerals. It is a great option for a healthy and satisfying dinner.

Summary

Pilar's Baby Lima Bean Casserole is a comforting and flavorful dish that is perfect for a family dinner or a special occasion. With fresh vegetables and a creamy sauce, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day and I was visiting my dear friend Pilar, who lived in a small village on the outskirts of Madrid. Pilar was a wonderful cook, known throughout the village for her delicious dishes and her generous spirit. As we sat in her cozy kitchen sipping on glasses of homemade sangria, she pulled out a faded recipe card from a well-worn recipe box.

"Maria, you must try this," Pilar said, her eyes twinkling with excitement. "It's my family's secret recipe for Baby Lima Bean Casserole. It's been passed down for generations and I know you'll love it."

I eagerly watched as Pilar gathered the ingredients and began to prepare the dish. She moved with such grace and precision, a true master in the kitchen. As the casserole baked in the oven, filling the kitchen with mouthwatering aromas, Pilar shared stories of her childhood and the memories she had of her mother and grandmother cooking in the same kitchen.

I couldn't wait to taste the dish, and when it was finally ready, I took my first bite and was immediately transported to a place of comfort and warmth. The flavors were rich and comforting, a perfect blend of creamy beans, savory ham, and fragrant herbs. I knew then that I had to learn how to make this dish myself.

Over the years, I visited Pilar many more times, always eager to learn from her and to soak up her wisdom in the kitchen. Each time, she graciously shared her recipes with me, teaching me the techniques and secrets that had been passed down through her family for generations.

As I perfected the recipe for Pilar's Baby Lima Bean Casserole, I couldn't help but think of all the wonderful memories I had created in the kitchen with my dear friend. The dish became a staple in my own cooking repertoire, a beloved favorite among my family and friends.

Years passed, and Pilar's health began to decline. I treasured the moments we spent together in her kitchen, cooking and laughing and sharing stories. When she passed away, I felt a deep sense of loss, but I knew that her spirit would live on through the recipes she had shared with me.

To this day, whenever I make Pilar's Baby Lima Bean Casserole, I think of my dear friend and the bond we shared over our love of food and cooking. Her legacy lives on in every bite of this delicious dish, a reminder of the power of tradition and the joy of sharing meals with those we love. And as I pass the recipe on to my own grandchildren, I hope they will carry on the tradition with as much love and passion as Pilar and I did.