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Baked Lima Bean Parmigiana – vegetarian recipe
Stav Kogan

Baked Lima Bean Parmigiana

A cozy, cheesy twist on a classic comfort food! This Baked Lima Bean Parmigiana is the ultimate vegetarian comfort dish, transforming the humble bean into a bubbling, cheesy, and utterly satisfying casserole. It's hearty, wholesome, and surprisingly simple to assemble.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 serving
Calories: 410
Ingredients Method Nutrition

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 / 25.4 oz) cooked lima beans (from fresh, frozen, or dried)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (about 113 g / 4 oz) cubed mozzarella cheese, preferably fresh
  • 1 cup (about 120 g / 4.2 oz) fresh bread crumbs
  • 1/2 cup (about 50 g / 1.76 oz) freshly grated Parmesan cheese
  • 1/2 cup (about 30 g / 1.06 oz) chopped fresh parsley, for garnish
  • 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.
  • For a creamier, lasagna-like texture, swap the mozzarella for small dollops of ricotta cheese scattered among the beans.

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 2-quart gratin dish or a 9x13-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.
  5. Drizzle the remaining olive oil over the crumb topping.
  6. 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.
  7. Remove from the oven and let it rest for a few minutes.
  8. Garnish generously with fresh parsley and another grind of black pepper before serving.
  9. Don't have lima beans? This recipe works beautifully with cooked cannellini beans, gigante beans, or even chickpeas.

Nutrition

Calories: 410kcalCarbohydrates: 38gProtein: 18gFat: 22g

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