Yield: 8 Servings
|1 pounds||Shelled lima beans|
|3||Hard-boiled eggs; sliced|
|6 tablespoons||Wholewheat flour|
|Freshly ground black pepper|
|2 tablespoons||Fresh breadcrumbs|
|½ cup||Grated cheddar cheese|
Cook the beans in boiling salted water until just tender; drain. Place half the beans in a greased ovenproof dish and place the eggs on top. Cover with the remaining beans.
Melt 3 tablespoons of the butter in a pan, stir in the flour and cook gently, stiring, to make a roux. Remove from the heat and gradually add the milk, stirring. Return to the heat and bring to a boil. Cook, stirring, until thickened. Season to taste with salt and pepper.
Pour the sauce over the beans and sprinkle on the breadcrumbs and cheese.
Dot with the remaining butter, place in a preheated hot oven (435F) and cook for 15 minutes until golden brown.
(STEPHANIE DA SILVA)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .