1 c. chopped onions
1 clove garlic, minced
1/2 c. vegetable oil
3 cans baby Lima beans, save liquid
1 1/4 c. bean liquid
1 tbsp. cornstarch
1 c. chopped black olives
2 tbsp. chili powder
1 tbsp. mustard powder (may use prepared mustard)
1 c. grated cheddar cheese

Saute onion and garlic in oil. When vegetables are transparent, dissolve the cornstarch in the bean juice and add to the onion mixture along with the olives and chili powder and mustard. Add Lima beans and 1/2 cup of the cheese and cook 10 minutes or until cheese is melted. Season with salt and white pepper to taste. Pour into casserole and top with remaining cheese. Bake 30 minutes in 350 degree oven.