Lima Bean Cassoulet

• 3 garlic cloves, thinly sliced
• 1 tablespoon olive oil
• 1 small onion, coarsely chopped
• 3/4 cup diced carrot
• 1 (8 ounce) package cooked cubed ham
• 1 (16 ounce) can large butter beans
• 0.5 (16 ounce) package frozen butter peas
• 2 1/2 cups chicken broth (can be low-sodium, fat free)
• 2 teaspoons chopped fresh rosemary
• Cornbread Crust Batter
• 1 cup cornmeal mix
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 large egg
• 1/2 teaspoon chopped fresh rosemary

1. Preheat oven to 400u0b0.
2. Saute garlic in hot oil in a 10-inch ovenproof skillet over medium heat, for 1 minute.
3. Add in onion and carrots; stir/saute 3-4 minutes or until tender.
4. Add in ham; cook 3 minutes; stir in beans, peas, and next 2 ingredients; bring to a boil, and cook for 5 minutes.
5. Meanwhile, make Cornmeal Crust Batter: combine all ingredients in a bowl.
6. Remove bean/ham mixture from heat; pour batter over bean/ham mixture.
7. Bake in oven for 28-30 minutes or until golden brown and bubbly.

garlic, olive oil, onion, carrot, ham, butter beans, butter peas, chicken broth, fresh rosemary, crust, cornmeal mix, buttermilk, sour cream, egg, fresh rosemary

Taken from www.food.com/recipe/lima-bean-cassoulet-390876 (may not work)