Discover the viral recipe for Smitten Kitchen’s Pizza Beans. A cheesy, comforting mash-up of giant white beans, tomato sauce, and mozzarella that even kids will love.
Recipe by Chatelaine Editorial Team on February 26, 2018
Prep time: PT0M
Cook time: PT0M
Rating
3.5 stars (1066 reviews)
Keywords
Smitten Kitchen Pizza Beans, Deb Perelman recipes, gigante bean recipes, pizza beans, cheesy white bean bake, Smitten Kitchen Every Day recipes, vegetarian dinner ideas, one-pot bean recipes, Chatelaine recipes.
Ingredients
2 tbsp (30ml) olive oil
1 large onion, chopped
2 stalks celery, diced
1 large carrot, (or 2 regular carrots) diced
salt
freshly ground black pepper, or red pepper flakes
2 large cloves garlic, minced
1/4 cup (60ml) dry white or red wine, (optional)
2 1/4 cups (550g) crushed tomatoes, (28-ounce or 800g can minus 1 cup; reserve the rest for another use)
1 pound (455g) cooked tender-firm giant white beans
Prepare the beans* and vegetables Heat the oven to 475 degrees. In a 21/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.
Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed. If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.
Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper colour, you can run it under the broiler. Finish with parsley, if desired.
