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Lima Bean Casserole #4, w/chili powder + bell peppers

Source of Recipe

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Recipe Link: www.americanprofile.com/article/5185.html

from GlennaSue Petz
As the young bride of a lima bean farmer, I felt it my duty to find a dish to highlight our main crop.

Lima Bean Casserole #4, w/chili powder + bell peppers

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

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.