Real African Dishes: [MC-AllEthnic-Recipes] Brazilian Corn and Lima Bean Pudding Casserole

Thursday, July 7, 2011

[MC-AllEthnic-Recipes] Brazilian Corn and Lima Bean Pudding Casserole - 11g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Brazilian Corn and Lima Bean Pudding Casserole

Recipe By :
Serving Size : 13 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen lima beans -- (10 oz.) thawed, drained
1 package frozen corn -- (10 oz.) thawed, drained
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 large eggs -- lightly beaten
1/4 cup butter -- (1/2 stick)
1 medium onion -- finely chopped
1 large red or green bell pepper -- finely chopped
1 can Evaporated Lowfat 2% Milk -- (12 fl. oz.)

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.

Serves 12 to 14, as a side dish
Prep time: 15 mins
Cooking time: 1 hr
Cooling time: 15 mins

This delicious casserole of 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. For a touch of spicy heat, add some finely chopped malagueta pepper, the most widely used hot chile in Brazil, or your favorite chile pepper to the skillet with the onion and bell pepper.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Nestle"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 102 Calories; 5g Fat (42.3% calories from fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 246mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 551