Lima Bean Cassoulet - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0.
Saute garlic in hot oil in a 10-inch ovenproof skillet over medium heat, for 1 minute.
Add in onion and carrots; stir/saute 3-4 minutes or until tender.
Add in ham; cook 3 minutes; stir in beans, peas, and next 2 ingredients; bring to a boil, and cook for 5 minutes.
Meanwhile, make Cornmeal Crust Batter: combine all ingredients in a bowl.
Remove bean/ham mixture from heat; pour batter over bean/ham mixture.
Bake in oven for 28-30 minutes or until golden brown and bubbly.