This seemingly complicated bean soufflé recipe is as easy as turning on a blender and whipping up some egg whites! Great Northern or navy beans can be substituted for the lima beans. Serve this as a side dish, small meal, or entré for a brunch. **Recipe updated 2.22.21
Makes 4-6 servings
- 1 teaspoons butter
- 2 tablespoons parmesan or fine dry bread crumbs
- 1 15-ounce can, rinsed and drained, or 2 cups cooked dry-packaged lima beans
- 2/3 cups milk
- 2 cups grated low-fat Swiss or Cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 6 eggs, separated
- Preheat oven to 350 degrees. Wrap a 2-inch high strip of double aluminum foil around the top edge of a 5-cup soufflé dish; secure with a tape or string. Grease dish and foil with butter and sprinkle with parmesan or bread crumbs. Set aside.
- In a blender or a food processor, puree beans with milk until smooth.
- In a saucepan, combine pureed beans, cheese, salt and cayenne. Cook and stir over medium heat until cheese is melted. Remove from heat. Beat in egg yolks one at a time.
- In a large mixing bowl, beat egg whites until glossy and stiff peaks form.
- Mix 1/4 cup of the beaten egg whites into the bean-cheese mixture, gently fold bean mixture into remaining whites.
- Pour soufflé mixture into prepared dish. Bake about 35 minutes until golden brown. Serve at once.