Recipe courtesy of Mary Berg
Pizza Beans
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- Level: Easy
- Total: 3 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 389
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 10 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 38 mg
- Sodium
- 603 mg
Mary’s Pizza Beans recipe is sure to jazz up dried butter beans into a super cheesy tomato topping for store-bought pizza dough!
- Level: Easy
- Total: 3 hr 30 min (includes soaking time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 389
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 10 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 38 mg
- Sodium
- 603 mg
Ingredients
White Beans:
Pizza Beans:
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Directions
- For the white beans: If using dried beans, you’ll need to soak them overnight for up to 24 hours. Simply cover the beans with about 4 inches of cool water and leave on the counter overnight. Alternatively, you can quick soak the beans by rinsing them and adding them to a large pot. Cover with a few inches of cool water, season with salt, place over high heat and bring to a boil. Once boiling, cook for 2 minutes. Remove the beans from the heat, cover with a tight-fitting lid and let the beans soak for 1 hour. Whether you’ve soaked the beans overnight or using the quick method, drain the beans before cooking.
- To cook the soaked beans, transfer to a pot and cover with a few inches of water. Add the garlic and bay leaves (see Cook’s Note). Bring to a gentle boil over medium-high heat, then reduce the heat to a simmer and cook, uncovered, until the beans are tender but not mushy, checking the beans every 15 minutes or so after the first half hour, for up to 2 hours. When tender, drain and season with salt. Use immediately or store the cooked beans in the fridge for up to 5 days or in the freezer for up to 3 months.
- For the pizza beans: Position a rack in the center of the oven and preheat the broiler to high.
- Place a cast-iron or flameproof skillet over medium heat. Add in 1 tablespoon of the oil along with the onion, season with salt and pepper and cook until softened and lightly golden brown, about 5 minutes. Stir in the Italian seasoning, red pepper flakes and garlic and continue to cook for 30 seconds.
- Add the remaining 1 tablespoon oil to the skillet along with the beans and cook until the beans have picked up a little color and the skins are just starting to burst, 3 to 4 minutes. Carefully add the canned tomatoes, using the back of a spoon to break up the tomatoes if using whole. Place an off-kilter lid over the skillet to avoid splatter and cook to bring the flavors together, about 10 minutes. Add in the greens and stir to wilt.
- Remove the skillet from the heat and scatter over the grated mozzarella. Broil until the cheese is melted and lightly golden brown, about 5 minutes. Dollop with the pesto.
- If serving with crusty bread, the dish is good to go but, to really lean into the pizza vibes, divide the store-bought pizza dough into 4 equal pieces. Place a skillet over medium-high heat and add in a little oil. Roll out each dough piece into a thin oval and fry one piece at a time until lightly golden on each side.
Cook’s Note
When cooking dried beans, feel free to add some flavorings to the water like a few smashed garlic cloves, bay leaves, spices or veggie scraps, if desired.
