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