Check out this amazing submission from Francine M. Take a look at Francine’s Tacoma Cooking Examiner blog for more awesome recipes and cooking ideas. Thanks, Francine.
1 cup dried lima beans or one 14.5 oz can, drained and rinsed (Yields 2 cups cooked)
1 14.5 oz can chopped “Italian style” tomatoes
1 red bell pepper diced
1 stalk celery diced
1 small carrot diced
1 med shallot diced (or alternatively
1 small red onion or a combination of the two)
2 tbs butter
1-2 tbsp port wine (or any sweet cooking wine)
1 tsp sea salt
1/4 to 1/2 tsp cayenne (to your own taste)
1 1/2 cups shredded cheese (use a kind that melts: cheddar, jack, etc)
Soak beans to prep and cook till al dente: Put lima beans in a large pot and cover with one inch of water. Bring to a boil. Turn the heat off after five minutes. Put the beans and the hot water in a slow cooker on low for six to eight hours. Drain the beans.
Tip: Check the temperature of your slow cooker low setting, make sure it is around but not over 200ºF. This will ensure that the beans do not overcook.
When the beans are softened. Preheat oven to 375ºF. Sautee the onion, carrots, and celery in butter in a small casserole or wide saucepan. Add tomatoes and stew all together for about 10 minutes. Stir in the beans and the spices together. Layer bean mixture and cheese in clean, greased, casserole. Bake, uncovered, for 30 minutes.