**What are pizza beans?**
Pizza beans are robust white beans that embody pizza flavors, cooked in a marinara-like sauce and garnished with melting mozzarella cheese. The idea came from Deb, and I’m a big admirer.
Today, I’m sharing my take using canned beans, optional spinach, and a rich sauce based on tomato paste that tastes like it simmered all day. It’s cheesy and fulfilling akin to baked ziti, yet more wholesome and simpler to prepare.
These pizza beans are so delightful and straightforward that this meal feels somewhat like a cheat. It makes for an easy dinner on cooler evenings. I bet you already have the ingredients in your kitchen!
**Your Pizza Bean Options**
You will find the complete recipe below. Here’s what to keep in mind before diving into this quick and easy dish.
**Choose your beans:** Chickpeas provide a tender but more noticeable bite. Cannellini or Great Northern beans are slightly softer and disintegrate a bit more. You can’t make a wrong choice; I enjoy them all.
**Mash your beans:** If you have a moment, use a fork to mash about 1/2 cup of the beans, releasing their starches for a thicker sauce. I recommend it.
**Add spinach (or don’t):** You can incorporate up to one whole container of baby spinach to enhance this dish with extra nutrients and plant protein. Even with all that spinach, it does not change the flavor or texture significantly.
**Add more toppings:** Treat this dish like pizza and add any toppings you prefer on top of the cheese.
**Serving Suggestions**
This hearty skillet dish is well-rounded on its own, especially if you add spinach for some greens. You might appreciate toasted slices of crusty sourdough or crostini on the side for dipping. Elevate it with my Roasted Garlic Bread. For extra protein, throw in a fried egg or two.
I always like to kick off my meal with a salad. Here are a few that would pair nicely with this dish.
**Please share how your dish turns out in the comments!** I love hearing from you.
**Pizza Beans Recipe**
This simple weeknight dinner features tasty white beans simmered in homemade red sauce, topped with bubbling mozzarella! It’s a pantry-friendly recipe that’s even more rewarding than takeout. Recipe yields 4 satisfying servings.
**Instructions:**
1. Preheat the oven to 450 degrees Fahrenheit. Gently mash about ½ cup of the drained beans with a fork in a bowl, then set aside (this step is optional but results in a better, thicker texture).
2. Heat the olive oil over medium-high in a medium (10-inch) stainless steel or oven-safe skillet. Add the onion and ¼ teaspoon of the salt. Cook, stirring frequently, until the onions become tender, about 3 to 5 minutes.
3. Add the garlic and red pepper flakes (if using). Cook until the edges of the garlic turn golden, stirring constantly, about 30 seconds.
4. Incorporate the tomato paste (be cautious of oil splatters), scraping down the browned bits and cook for 30 seconds, lowering the heat as necessary to avoid burning the garlic.
5. If using spinach, add about half of it first, then stir until it becomes bright green and wilted, about 20 seconds. Repeat with the rest of the spinach.
6. Add the beans (including the mashed beans), water, and the remaining ¼ teaspoon salt. Stir to combine, and use your spatula to scrape any browned bits in the pan into the mixture. Bring the mixture to a simmer on the stovetop. Evenly sprinkle the cheese over the top, then bake until the cheese is melted and bubbly, about 7 to 9 minutes.
7. Allow the skillet to cool for at least 5 minutes, then garnish with basil, if using, and serve warm. (Be mindful that the skillet handle remains very hot!) Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
**Nutrition**
The information provided is an estimate generated by an online nutrition calculator. It should not be regarded as a substitute for the advice of a professional nutritionist. See our full nutrition disclosure here.