Tomato and Gigante Bean Bake / Pizza Beans

From Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites

Cookbook

Author(s): Deb Perelman

Page 143

Course: Main Courses

Photo by southerncooker

Photos (2)

southerncooker

Reviews

2 reviews, average rating 5.0 / 5

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andrew

2 months ago

★ ★ ★ ★ ★ 5/5

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Difficulty: Easy ✓ Would make again

This is a family favourite. We can't get gigante beans easily where we are, but we've experimented with other types and it's quite flexible. Lima or Corona beans work well. White kidney beans are okay, but the larger beans are definitely a bit more creamy and 'toothsome'.

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southerncooker

8 years ago

★ ★ ★ ★ ★ 5/5

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I used giant dried lima beans for the beans. I cooked them in my IP. These beans were delicious. I served them with the garlic bread from page 144, also delicious and perfect to go with the beans.

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