Friday, November 20, 2009
Lima Bean, Lentil and Barley Casserole
This makes a ton of food for very little money. You may need two casserole dishes to make it fit. Freeze one for later.
You Will need:
4 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
6 stalks celery, trimmed and finely diced
6 carrots, peeled and finely diced
1 bay leaf
1 teaspoon salt
Pepper to taste (I used quite a bit)
1 teaspoon dried thyme
4 cups cooked, small lima beans
3 cups cooked lentils
2 cups cooked pearl barley
2 cups grated Swiss cheese
1 1/2 cups heavy cream
3 large eggs
Preheat the oven to 350 degrees F. Grease one or two casserole dishes.
Heat the oil and butter in a large dutch oven. Add the onions, carrots, celery and bay leaf. Cook until carrots are softened. Remove bay leaf. Add the thyme, salt and pepper. Add the beans, barley and lentils. Mix well. Remove from heat. Mix in the Swiss cheese.
In a small bowl, beat the eggs and blend with the cream. Mix into everything else. Mix well.
Pour into casserole(s) and bake about 1 hour or until liquid is no longer bubbling up to the top when pierced with a knife. Top should get a bit crusty. Serve hot with a strong Dijon mustard.