Mark Bittman has a recipe for Lima Bean Parmigiana in his epic cookbook of vegetarian recipes, How to Cook Everything Vegetarian.
The recipe sounded delicious–there was just one problem. It was covered in not one but two kinds of cheese–I didn’t need all the extra fat and cholesterol (and guilt).
I took the lead from Mr. Bittman’s Eggplant UnParmesan recipe and skipped the cheese. The result was delicious!
This is a great weeknight or I’m-too-tired-to-cook meal because there’s no chopping. You put it in the pan and stick it in the oven!
This bean dish is perfect with any vegetable side–a salad, broccoli rabe, broccoli, asparagus. You name it!
Lima Bean UnParmesan
- 2, 16oz bags frozen lima beans, thawed (or rinsed in hot water and drained if you’re like me and forgot to thaw them!)
- 1.5 cups tomato sauce (if you have some homemade on hand, great, but jarred is also fine)
- 1 cup breadcrumbs (Panko or Italian)
- olive oil
- salt and pepper
1. Preheat the oven to 400 degrees. In a 13 x 9 pan, spritz a little olive oil and then spread a few tablespoons of tomato sauce on the bottom of the pan.
2. Add the lima beans in an even layer. Season with black pepper. Season with a teeny bit of salt (or not, depending on the sauce you’re using).
3. Add the remaining sauce, smoothing it over the beans. Drizzle a little olive oil over the sauce.
4. Top with the breadcrumbs and drizzle a little more olive oil.
5. Bake for 20-25 minutes, or until the sauce is bubbling and the bread crumbs have turned a golden brown. (Note: After 20 minutes or so in the oven, you could also switch the oven over to broil to brown the top, just be careful not to burn!)