A Cozy, Cheesy Twist on a Classic Comfort Food!
Get ready to fall in love with lima beans all over again! This Baked Lima Bean Parmigiana is the ultimate vegetarian comfort dish, transforming the humble bean into a bubbling, cheesy, and utterly satisfying casserole. The slightly firm texture of lima beans is the perfect canvas for a rich tomato sauce and gooey mozzarella, all topped with a golden, crunchy layer of Parmesan and bread crumbs. It’s hearty, wholesome, and surprisingly simple to assemble.
This recipe is a lifesaver for busy weeknights, especially if you plan ahead. By having some pre-made tomato sauce and cooked beans on hand, you can have this incredible meal in the oven in just minutes. Serve it with a side of crusty bread for dipping and a simple green salad for a complete, crowd-pleasing dinner.
Ingredients
• 1/4 cup (60 ml) extra virgin olive oil, plus more for greasing the dish
• 4 cups (about 950 ml) your favorite tomato sauce, warmed
• 4 cups (about 720 g) cooked lima beans (from fresh, frozen, or dried)
• Salt and freshly ground black pepper, to taste
• 1 cup (about 113 g) cubed mozzarella cheese, preferably fresh
• 1 cup (about 120 g) fresh bread crumbs
• 1/2 cup (about 50 g) freshly grated Parmesan cheese
• 1/2 cup (about 30 g) chopped fresh parsley, for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Lightly grease a 2-quart gratin dish or a 9×13-inch baking dish with a tablespoon of olive oil.
2. Spread the warm tomato sauce evenly across the bottom of the prepared dish. Spoon the cooked lima beans over the sauce and sprinkle lightly with salt and pepper.
3. Scatter the mozzarella cubes evenly over the beans, pressing them gently into the sauce.
4. Sprinkle the bread crumbs over the top, followed by the grated Parmesan cheese. Drizzle the remaining olive oil over the crumb topping.
5. Bake for 20 to 30 minutes, or until the sauce is bubbly, the cheese is melted, and the bread crumbs are golden brown and crisp.
6. Remove from the oven and let it rest for a few minutes. Garnish generously with fresh parsley and another grind of black pepper before serving.
Nutritional Information
• (Estimated)
• Per serving (makes 6)
• Calories: 410 kcal
• Protein: 18 g
• Fat: 22 g
• Carbohydrates: 38 g
• Fiber: 10 g
Pro Tips
• For a super-fast meal, prepare your tomato sauce and cook your beans up to three days in advance and store them in the fridge.
• Don’t have lima beans? This recipe works beautifully with cooked cannellini beans, gigante beans, or even chickpeas.
• For a creamier, lasagna-like texture, swap the mozzarella for small dollops of ricotta cheese scattered among the beans.
• Serve with crusty bread to soak up the delicious sauce, or alongside simple pasta or rice for a heartier meal.
FAQ
Q: Can I make this lima bean parmigiana vegan
A: Yes, you can easily adapt this recipe to be vegan. Use your favorite plant-based mozzarella and Parmesan cheese alternatives. Ensure your bread crumbs are dairy-free, and you’ll have a delicious vegan-friendly casserole.
Q: Is this baked lima bean recipe a good source of protein
A: Absolutely! Lima beans are a fantastic source of plant-based protein. Combined with the cheese, a single serving of this dish provides an estimated 18 grams of protein, making it a satisfying and hearty vegetarian main course.
Q: How can I meal prep or store leftovers of this casserole
A: This dish is perfect for meal prep. You can assemble the entire casserole, without baking, up to a day in advance and store it covered in the refrigerator. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
Q: What other beans can I use instead of lima beans
A: This recipe is very versatile. If you don’t have lima beans, large, creamy beans like cannellini beans, gigante beans, or butter beans work wonderfully. Even chickpeas would be a delicious substitute.
