Lima Beans With Gruyere And Celery

This was a completely improvised dish. When I set the lima beans to soak last evening, I didn’t really have anything in mind other than perhaps a succotash. What I did have however, was a couple cups of leftover rice and some celery that needed to be used. Add to that some Gruyere cheese sitting in the icebox looking for a reason to be grated-up and well, here’s what I came up with…

You Will Need:

1 lb. bag of dried baby lima beans(sorted, soaked and cooked)
1 large, sweet onion, finely chopped
½ cup chopped parsley
1 ½ cups white rice
3 cups finely chopped celery
½ cup of butter
½ cup heavy cream
½ cup whole milk
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried chervil
salt and pepper
1 tablespoon olive oil
2 cups shredded Gruyere


In a large pot, cook the soaked overnight lima beans until soft (about 2 hours at a low simmer). Drain. Cook the white rice.
Preheat oven to 350 degrees F.

Chop the onion and celery. Sautee them in ¼ cup of the butter until soft. Add the rest of the butter and the beans, rice and herbs. Adjust salt and pepper. Add the cream and milk-mix well. Add the Gruyere and quickly mix and turn out into a greased casserole dish.

Bake about 1 hour uncovered or until nicely browned.

“This is good.”-Danny, aged 2