1 pound dried baby lima beans (cannellini can substitute), cooked
4 tablespoons butter
2 tablespoons olive oil
1 carrot, scraped and grated
1 yellow onion, chopped
2 green onions, including 3 inches of green tops, chopped
6 large sage leaves, chopped
2 tablespoons tomato paste
1 ? teaspoons salt
white or black pepper
2 cups vegetable broth
? pound semisoft pecorino, manchego, or other good, sharp, semisoft cheese, finely shredded
? cup fine dried bread crumbs, lightly toasted
Heat oven to 400. In skillet, over medium heat, melt butter with oil. Add carrot, yellow and green onions, and sage. Saute until vegetables have softened, about 5 minutes. Stir in tomato paste, salt, and pepper to taste. Add the drained beans and broth. Cook gently for 15 minutes to marry flavors.
Transfer beans to a baking dish large enough to accommodate them comfortably. In a small bowl, stir together cheese and crumbs and sprinkle over beans.
Bake until cheese is melted and golden, 10-15 minutes. Serve immediately.
from Vegetarian Table: Italian.