Pizza Beans
288kcal
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 small onion diced
- 400 g pizza sauce
- 400 g canned cannellini beans drained and rinsed
- Salt and pepper to taste
- 100 g shredded mozzarella cheese
- 4-6 fresh basil leaves
- 1 tablespoon chili oil optional
Method
- Heat the olive oil in an oven-proof skillet, then saute the diced onion and minced garlic on low heat for 4-5 minutes.1 tablespoon olive oil, 1 small onion, 2 garlic cloves
- Add the pizza sauce, salt, and pepper. Stir to combine with the onion and garlic and simmer for 5 minutes.400 g pizza sauce, Salt and pepper to taste
- Tip in the drained cannellini beans, stir them into the sauce, and simmer on low heat for another 10 - 15 minutes until the sauce has thickened.400 g canned cannellini beans
- Scatter over the shredded mozzarella cheese and grill for 3-4 minutes or until the cheese has melted and is golden and bubbly on the top.100 g shredded mozzarella cheese
- Top with the fresh basil leaves and chili oil if using, and serve!4-6 fresh basil leaves, 1 tablespoon chili oil
Nutrition
Calories288kcalCarbohydrates30gProtein14gFat13gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol20mgSodium637mgPotassium817mgFiber7gSugar5gVitamin A624IUVitamin C10mgCalcium223mgIron4mg
Notes
Storage
- Refrigerator: Store any leftovers in an airtight container for up to 3-4 days. The beans absorb more sauce as they sit, so they’re actually delicious the next day.
- Reheating: Reheat in the microwave or on the stove. For the best result, reheat in the oven with a splash of water and add a little extra mozzarella on top for a fresh melted cheese layer.
- Freezer: Freeze the bean and sauce mixture (without the cheese) for up to 3 months. Defrost, reheat, add fresh mozzarella, and grill.
Expert Tips for the Best Pizza Beans!
- Use pizza sauce, not passata: If you can find it, pizza sauce is thicker and already seasoned with herbs and garlic. It gives you that more concentrated pizza flavor with less work and way more flavor. I used the Mutti pizza sauce, which has basil and oregano in it - simmered for 10 minutes- and you’ve got the perfect thick sauce for the white beans. If you can’t find pizza sauce, try using a basil tomato pasta sauce and follow the same instructions to simmer it low and slow with the white beans.
- Use an oven-proof skillet: Since the final step is grilling, you need a pan that can go under the grill. Cast iron is ideal - it retains heat and keeps the beans bubbling at the table. If your pan isn’t oven-proof, transfer to a baking dish before adding the cheese.
- Low-moisture mozzarella for the best melt: The shredded, bagged mozzarella browns and melts more evenly than fresh. Fresh mozzarella is lovely but releases a lot of water, which can make the top soggy rather than golden, and can turn rubbery when grilled rather than having that lovely stretchy, melty texture.