Description
Pizza Beans is an easy one-skillet recipe featuring blistered cherry tomatoes, cannellini beans simmered in a flavorful tomato sauce, and topped with melted mozzarella and parmesan cheese. Served warm with crusty bread, this comforting dish offers a delicious twist on classic pizza flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes halved
- 2 cloves garlic grated
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt or more to taste + black pepper to taste
- 2 cans cannellini beans 15 oz / 400 g each can – drained and rinsed
- 1 cup broth vegetable or chicken
- 1½ cups shredded mozzarella (or 1 fresh mozzarella ball torn into chunks about 7-8 oz or 200 g)
- ⅓ cup grated parmesan
- 1 handful fresh basil
- 4 slices crusty bread toasted, for serving
Instructions
- Blister the tomatoes: Heat 2 tablespoons extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add 2 pints halved cherry tomatoes and cook about 5 minutes, until the skins start to blister.
- Add aromatics and seasonings: Stir in 2 cloves grated garlic, 3 tablespoons tomato paste, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and freshly ground black pepper. Cook for 1 minute until fragrant, stirring continuously.
- Add beans and simmer: Stir in 2 cans of drained and rinsed cannellini beans and 1 cup of broth (vegetable or chicken). Mix well, bring to a simmer, and cook for 10 minutes, allowing the tomatoes to soften and the sauce to thicken.
- Add cheese and broil: Preheat your oven broiler. Evenly top the skillet with 1½ cups shredded mozzarella or torn fresh mozzarella chunks, and sprinkle ⅓ cup grated parmesan over the top. Broil for 5 minutes or until the cheese melts and turns golden brown in spots.
- Finish and serve: Remove the skillet from the oven and sprinkle 1 handful of fresh basil on top. Serve warm with 4 slices of toasted crusty bread to scoop up the saucy beans and melted cheese.
Notes
- Substitutions: Use avocado oil or light olive oil instead of extra virgin olive oil.
- Swap cherry tomatoes for marinara sauce or canned diced, crushed, or whole peeled tomatoes.
- Replace fresh garlic with garlic powder or roasted garlic.
- Tomato paste can be swapped with tomato passata or marinara sauce.
- Use Italian seasoning or dried basil instead of dried oregano.
- Cannellini beans can be substituted with great northern beans, butter beans, or chickpeas.
- Vegetable broth can be replaced with water plus a pinch of salt or chicken broth.
- Use cheddar, crumbled feta, provolone, fontina, or dairy-free mozzarella instead of mozzarella.
- Parmesan can be substituted with pecorino Romano cheese.
- Fresh basil can be replaced with fresh oregano or basil pesto.
- Instead of crusty bread, serve with whole grain toast or warm pita.
- Tips: Blister the tomatoes well by letting them cook undisturbed to develop deep, sweet flavor.
- Use an oven-safe skillet to easily transfer from stovetop to broiler for less cleanup.
- Brown the tomato paste briefly to enhance richness and depth.
- Adjust sauce thickness by adding broth or water if it gets too thick during simmering.
- Tear mozzarella into irregular pieces for better melting and a bubbly top.
- Watch the broiler closely as cheese browns quickly in the final moments.
- Serve with great bread to make the meal hearty, satisfying, and budget-friendly.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 35 mg
