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This delicious Corn and Lima Bean Pudding, casserole has vegetables baked in a nutmeg-scented egg custard is a Brazilian favorite. In a country where meat dishes are prevalent, this vegetarian dish was popular among Jewish immigrants in the sixteenth and seventeenth centuries. It allowed them to dine with Catholic friends and maintain their kosher diet without drawing attention to their religious beliefs.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 325° F. Grease 11 x 7-inch baking dish or 1 1/2- to 2-quart casserole dish.
COMBINE flour, sugar, salt, black pepper and nutmeg in small bowl. Combine lima beans, corn and eggs in medium bowl.
MELT butter in large skillet over medium heat. Add onion and pepper, stirring occasionally, until soft. Add flour mixture; stir well. Stir in evaporated milk. Cook, stirring constantly, until mixture comes just to a boil and thickens slightly. Remove from heat. Stir in vegetable-egg mixture. Pour into prepared casserole. Place casserole in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
BAKE for 50 to 55 minutes or until knife inserted near center comes out clean. Remove from water. Let cool for 15 minutes before serving.
|Calories from Fat||50|
|Total Fat 6g||9%|
|Saturated Fat 3.5g||18%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||8%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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