Baby Lima Bean Souffle

Heat oven to 350°. Butter a 6-cup soufflé dish and sprinkle with the bread crumbs. Turn to coat the entire inside with crumbs. Take a piece of foil long enough to wrap around the outside of the soufflé dish (with a few inches to spare) and fold in half lengthwise. Wrap around the soufflé dish and fold ends together so the foil is tight around the dish. Use a piece of kitchen twine and tie it on, if possible, and butter the inside area.

In a blender or food processor, combine the beans, milk, and seasonings; process until smooth and pureed. Pour the puree into a medium saucepan; stir in cheese. Heat until cheese is melted.

Put the egg yolks in a small bowl; add about 1/4 cup of the hot mixture to them and whisk lightly to combine. Add the egg yolk mixture to the saucepan mixture, stirring until well blended.

In a glass or metal bowl, beat egg whites until soft peaks form. Gently fold about 1/3 of the egg whites into the saucepan mixture, then fold in the remaining egg whites in two or three more additions. Pour into the prepared soufflé dish and bake for 30 to 40 minutes, until the top is golden brown. Serve immediately.
Serves 6.

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