Cheesy Lima Bean and Olive Casserole

Dinners, Side Dishes

This is a perfect fall side dish- warm, rich and cheesy.  Lima beans require an overnight soak in water before cooking so plan ahead.  

Serves 4


– 4 cups lima beans

– ½ cup chopped and pitted kalamata olives

– 3 tablespoons capers

– 4 ounces buffalo mozzarella, roughly chopped

– ½ cup grated parmesan

– ¼ teaspoon salt


Pre-heat oven to 425°.

Cook lima beans according to instructions on package.  Drain and while still hot transfer the beans to a food processor and pulse until chunky but not fully pureed.  Remove the chopped beans from the food processor and spoon into a bowl.  Stir in the olives, capers, mozzarella, parmesan and salt.   Continue to stir until the cheeses have mostly melted.  Transfer to a single baking dish or individual ramekins and place in the oven.  Cook for 20 minutes or until bubbly and golden browned on the top.  Let cool for a minute or two before serving.  

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