On Saturday afternoon, I cooked 2 ½ cups of dried lima beans that I had begun soaking Friday night. (I drained them first, then added fresh water.) I used these to make “Pizza Beans,” a recipe from Smitten Kitchen Every Day, which is also on Deb Perelman’s Smitten Kitchen website. The amount of beans is my estimate, and it works well. I put in the whole bunch of kale. I also add browned ground turkey, in deference to my husband. I cut the amount of mozzarella in half, and I use low-fat. I do the final baking in a lasagna pan. The recipe has become a favorite of ours.
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