Pilar's Baby Lima Bean Casserole

Description
Authentic, homestyle foods, regional wines, and culinary traditions of Chile

Ingredients

 * 2	lb	fresh baby Lima Beans in the pod OR 3 cups shelled Lima Beans
 * 3	tbl	Vegetable Oil divided
 * 1	lrg	ripe tomato OR 3/4 c peeled seeded chopped tomato and drained
 * 3	lrg	fresh Basil Leaves chopped
 * 4	cup	defatted Chicken Broth or less as needed
 * 1/2	lb	pumpkin squash 1/4-inch cubes
 * Salt to taste
 * 1 1/2	cup	Corn Kernels
 * 1/2	x	red Bell Pepper very finely diced
 * 1	tbl	finely minced fresh basil

Directions

 * 1) Shell the lima beans, rinse, and drain.
 * 2) Heat 1 tablespoon of the oil in a Dutch oven over medium heat. Add the tomato and chopped basil; cook 3 minutes. Add the beans and add enough chicken broth to cover by 1 inch. Bring to a boil, reduce the heat to low, and simmer covered, 20 minutes.
 * 3) Add the pumpkin; simmer until the beans are very tender but still holding their shape, 20 to 30 minutes. (Cooking times will vary according to age and size of beans.) Season generously with salt.
 * 4) Meanwhile, puree the corn with a generous cup of the bean cooking liquid in a blender or food processor. Press the puree through a sieve; only the milky part will be used. Discard the solids.
 * 5) Stir the corn milk into the beans, and cook, stirring with a wooden spoon, until thickened, 3 to 4 minutes. Taste, and adjust the seasoning.
 * 6) Heat the remaining 2 tablespoons of oil in a small pan over medium heat.
 * 7) Add the bell pepper, and saute until tender, about 3 minutes. Season with salt.
 * 8) Ladle the lima beans into individual earthenware bowls, and top with the bell pepper oil and a sprinkle of minced basil. Serve with crusty bread.
 * 9) NOTES : From the author: There are many tasty variations of this wonderful fresh bean dish; many involve bacon and lots of onions. Pilar's recipe, unos porotos a chuparse los dedos ("some beans to lick your fingers"), omits those two ingredients. The dish is softer and more delicate.
 * TIP: You can use any fresh shelling beans, but the tender lima beans that come to market in the United States in late spring make this dish a real treat when served a side dish with a roasted leg of lamb, Chilean style.
 * 1) Lima beans - chilean style - are similar to our baked beans. These are cooked until soft with tomato and basil. Corn kernels are pureed, mixed with milk, and used to thicken the pot liquid.
 * 2) Suggested garnish is a sweet pepper oil.
 * 3) Serve as beans, with bread. (Or use as a side dish.)