ok – I’ll admit this one seems a bit weird. It came about years ago and has evolved into its current and *most delicious* incarnation. I think of this as a spicy white-bean-dip-you-can-eat-for-supper. And, it’s pretty perfect for these really cold nights. We will get back to salads and lighter fare once the weather warms up past freezing!
To begin, sort and rinse 1lb of baby lima beans. Soak for 6 hours (or overnight). 
Drain. Place beans into a sauce pan and cover with water. Bring to boil, reduce to simmer and allow to cook until tender, about 2 hours. You can cook the beans a day or two before you put this together, if you prefer. Once the beans are tender, add 1tsp. Celtic or Himalayan pink salt. Please use good salt – that white, bleached stuff has been stripped of micronutrients and is nothing but trouble!
When you are ready to assemble, sauté your veggies. I used: 
1 Poblano pepper, chopped
1 bunch green onions, chopped
1 sweet red pepper, chopped
3-4 cloves garlic, minced
Place the chopped aromatics into a large skillet on medium heat. Add 1 Tbsp of fat (going with the pork theme, I used bacon drippings). Cook til tender, about 5-7 minutes. Slide the veggies to one side of the pan and add 1lb chorizo. 
Brown and break up the chorizo, mixing with veggies as you go. 
By now, the baby lima beans are tender and mushable. I like them to be about the texture of refried beans. One thing that’s helpful is to cook them in just enough water to do the job – then, you don’t have to drain and the starchy liquid left in the beans helps to pull it all together. It’s going to work, either way!
Once the meat is done (no pink remaining), add the baby lima beans to the skillet. If your beans are wet and soupy, drain them first. Be sure to reserve some of the starchy cooking liquid in case you need to add a little liquid back.
Pre-heat the oven to 375 degrees. Dig out your favorite casserole pan (9×13 or a round one deep enough to hold everything). Add the cooked beans to the skillet and stir well. Taste it and correct any seasoning issues. Now, carefully pour the chorizo/bean/veggie mixture into the casserole pan, adding in a handful of grated cheddar cheese. 
If it seems too wet, bake uncovered. If you feel like the moisture level is right, cover with foil.
Bake for 30 minutes or until it’s all bubbly and the eaters start to assemble. Serve with a big chopped salad and lots of fresh toppings and tortilla chips for scooping. We had:
diced avocado
finely diced red pepper
finely chopped red onion
sour cream
and I WISH I’d had some cilantro – would’ve been even better!
Seriously GOOD eating.