Pizza Beans

 

I love the creamy texture of dried giant lima beans that have been cooked slowly, preferably in a slow cooker for eight hours. This dish comes together quickly after the beans are cooked and can be varied in as many ways as pizza is prepared. 

Soak 2-1/2 cups of dried giant lima beans overnight. In the morning, add them to a slow cooker, drain and cover them with fresh salted water, and let them cook all day on low heat. Alternatively, they could be cooked on a stovetop. 

Add two tablespoons of oil to a wok or large frying pan and add:

• 1 diced onion
• 4 cloves of garlic, sliced
• 1 large sweet pepper, diced
• sliced mushrooms
• 1 tsp each of dried basil and oregano

To a 9x13 pan or equal capacity baking dish add and stir together:

• 1 28 oz jar of good quality passata or tomato sauce
• the drained, cooked lima beans
• the cooked vegetables from the frying pan or wok
• 4 ounces of grated cheese

Bake the beans in a 350 F oven for 30 minutes until the sauce is bubbling and the cheese is melted.

Serve on plates or bowls and garnish as desired with olives, cilantro, meatballs, parmesan cheese, etc.