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Bean Soufflé


Makes 4-6 servings

  • 1 teaspoon butter
  • 2 tablespoons parmesan or fine, dry breadcrumbs
  • 425 g can, rinsed and drained lima beans
  • 150 ml milk
  • 166 g grated, low-fat Swiss or Cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 eggs, separated


  1. Preheat oven to 180° C. Wrap a 5 cm high strip of double aluminum foil around the top edge of a 2 L soufflé dish: secure with a tape or string. Grease dish and foil with butter and sprinkle with parmesan or breadcrumbs. Set aside.
  2. In a blender or a food processor, puree beans with milk until smooth.
  3. 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.
  4. In a large mixing bowl, beat egg whites until glossy and stiff peaks form.
  5. Mix 60 ml of the beaten egg whites into the bean-cheese mixture, gently fold bean mixture into remaining whites.
  6. Pour soufflé mixture into prepared dish. Bake about 35 minutes until golden brown. Serve at once.