Bean Souffle

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

Bean Soufflé Recipe

Makes 4-6 servings

Ingredients

• 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

Preparation

1. 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.
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 1/4 cup 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.

Enjoy this quick and easy bean soufflé recipe, and share it with friends and family!

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