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Camellia Brand
Lima Bean Ragout with Cheese Grits in a bowl next to bag of beans

Lima Bean Ragout with Cheese Grits

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  • 2 tablespoons olive oil
  • 1 leek, finely sliced
  • 4 cloves garlic, sliced
  • 1 large carrot, finely chopped
  • 8 ounces mixed mushrooms, finely chopped
  • 2 tablespoons white wine
  • 4 tomatoes, roughly chopped
  • 1 tablespoon tomato purée
  • 2 cups cooked and drained Camellia Brand Large Lima Beans
  • 1/2 teaspoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • Black pepper
  • 1 tablespoon chopped fresh thyme leaves
  • Pinch chili flakes
  • Garnish (shaved Parmesan, chopped parsley, and/or chopped thyme)

Cheese Grits

  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup water
  • 1/2 teaspoon. salt
  • 1 cup quick-cooking grits
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon ground white pepper
  • 1/4 cup unsalted butter, cut into slices


  1. To a large pan, add olive oil and leek, and sauté for 5-6 minutes or until very soft.
  2. Add garlic and carrot, and sauté for 2-3 minutes.
  3. Add mushrooms and white wine, stir to combine, and cook for 2 minutes.
  4. Add tomatoes, tomato purée, cooked lima beans, balsamic vinegar, salt, pepper, thyme, and chili flakes. Simmer for 7-8 minutes, until tomatoes have softened. Set mixture aside and keep warm.
  5. To make the cheese grits, bring chicken broth, milk, water, and salt to a boil in a medium saucepan over medium-high heat; once boiling, gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes, or until thickened.
  6. Stir in Cheddar cheese, Parmesan cheese, hot sauce, pepper, and butter until melted and smooth.
  7. Ladle grits into bowls, and top with ragout.
  8. Garnish with shaved Parmesan, fresh parsley, and/or fresh thyme.

Ingredients used in this Recipe

tomatoes large lima beans hot sauce mushrooms Broth Cheese grits