Veggie-Bean Brunch Casserole Recipe

Ingredients
<br>- 1/4 cup vegetable oil
<br>- 1 onion, chopped
<br>- 1 teaspoon minced garlic
<br>- 1 large green bell pepper, finely chopped
<br>- 2 medium tomatoes, diced
<br>- salt and pepper to taste
<br>- ground cumin to taste
<br>- 1 (15 ounce) can lima beans, drained
<br>- 1/4 cup chopped fresh parsley
<br>- 4 eggs
<br>- 1 tablespoon butter, cut into pieces
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: Heat oil in a large skillet over medium heat. Stir in onion, and cook 5 minutes, until tender. Stir in garlic, green bell pepper, and tomatoes. Season with salt, pepper, and cumin. Reduce heat, and simmer 15 to 20 minutes.
<br>step 3: Mix beans into the onion mixture. Stirring occasionally, cook 10 minutes. Toss in parsley, and transfer to a medium baking dish. Break eggs over the top, dot with butter, and season with salt and pepper.
<br>step 4: Bake 15 to 20 minutes in the preheated oven, until the eggs are cooked through.
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Ingredients
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 large green bell pepper, finely chopped
- 2 medium tomatoes, diced
- salt and pepper to taste
- ground cumin to taste
- 1 (15 ounce) can lima beans, drained
- 1/4 cup chopped fresh parsley
- 4 eggs
- 1 tablespoon butter, cut into pieces

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: Heat oil in a large skillet over medium heat. Stir in onion, and cook 5 minutes, until tender. Stir in garlic, green bell pepper, and tomatoes. Season with salt, pepper, and cumin. Reduce heat, and simmer 15 to 20 minutes.
step 3: Mix beans into the onion mixture. Stirring occasionally, cook 10 minutes. Toss in parsley, and transfer to a medium baking dish. Break eggs over the top, dot with butter, and season with salt and pepper.
step 4: Bake 15 to 20 minutes in the preheated oven, until the eggs are cooked through.

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