Baked Beans with Pizzazz of Pizza
**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.
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Peach and Burrata Cheese Salad Instructions
**Peach and Burrata Salad: A Summer Sensation**
This summertime beauty is as delicious as it appears! Drawing inspiration from the traditional Burrata with Tomatoes and Basil, this recipe replaces tomatoes with succulent peaches, crafting a charming dish that balances sweetness and savory notes. The mix of sliced peaches, fresh arugula, basil, creamy burrata, and toasted pistachios, all generously drizzled with olive oil and balsamic vinegar, creates a lively salad or starter. Prepared in merely 15 minutes, this no-cook dish is ideal for summer events.
**Serving Ideas**
This peach salad pairs wonderfully with various refreshing summer meals and enhances grilled entrees. Think about serving it next to veggie burgers, grilled pizzas, pesto pasta, or roasted corn. A glass of chilled white wine or rosé would make a delightful pairing.
**Recipe: Peach and Burrata Salad**
*Ingredients:*
– Peaches
– Fresh arugula
– Basil
– Burrata cheese
– Toasted pistachios
– Olive oil
– Balsamic vinegar
– Black pepper
– Flaky salt (optional)
*Instructions:*
1. In a shallow serving bowl, mix peaches, arugula, and basil. Add 1 tablespoon of olive oil and 1 teaspoon of vinegar, tossing to incorporate.
2. Tear open each burrata ball and place them into the peach mix. Drizzle with the remaining olive oil and vinegar. Sprinkle pistachios, reserved basil leaves, and black pepper over the top. If desired, add flaky salt on the cheese.
3. Serve with crostini or crusty bread alongside. Best enjoyed the same day it’s prepared, although leftovers can be kept in the refrigerator for a few days.
**Notes:**
– For an alternative, substitute with sliced fresh mozzarella or smaller mozzarella balls if burrata is not available.
This peach and burrata salad is a light and sophisticated dish that captures the spirit of summer. Relish the harmony of flavors and textures, and share your thoughts in the comments!
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Sautéed Assorted Vegetables Recipe
This vegetable stir-fry is just as delightful in flavor as it is in appearance! It showcases beautifully tender, seared vegetables enveloped in a glossy sauce that leans more towards savory than sweet. I adore the lively mix of broccoli, bell pepper, carrot, and red onion featured here, but feel free to swap out the veggies according to the seasons.
Present it as a straightforward side dish, or transform it into a complete meal by incorporating rice and protein, such as the crispy baked tofu showcased here. Top it with a sprinkle of green onion and freshly toasted sesame seeds, and this nutritious homemade dish will have a freshness that far surpasses takeout.
This Veggie Stir Fry is a Bit Unique
Classic Chinese stir-fries are typically prepared over high heat in large woks. In fact, this stir-fry method gained popularity centuries ago as a means to quickly cook food, thereby conserving fuel. Mastering the art of cooking in a wok over high heat requires both skill and practice.
Since most of us lack woks in our kitchens, I experimented with the technique and devised an alternative preparation. It performs wonderfully in a large skillet (I suggest cast iron or stainless steel) and won’t trigger your smoke alarm.
Similar to my Fajita Veggies, this approach includes covering the pan while the vegetables briefly steam. This gives the veggies time to cook over medium-high heat without burning. I’m genuinely amazed at how effectively this method works!
How to Prepare This Veggie Stir Fry
The complete recipe is further down, but here’s a basic overview along with a short instructional video:
1. Whisk together a straightforward sauce. It consists of tamari or soy sauce, sesame oil, honey, starch, garlic, and optional red pepper flakes, creating an enticing balance between savory and sweet.
2. Toast raw sesame seeds in your skillet until they become fragrant and lightly golden. This step enhances the flavor significantly—it’s absolutely worth it. We’ll reserve the seeds for garnish and return the pan to the heat.
3. Sauté the onions and carrots in your chosen oil, adding a pinch of salt to boost their flavor and facilitate moisture release.
4. Incorporate the bell pepper and broccoli, along with a splash of water, and cover the pan. The key is to stir only every minute or so, which permits the veggies to caramelize against the pan. They’ll achieve perfect fork tenderness with beautifully seared edges by the time you finish.
5. Remove the skillet from the heat and mix in the sauce. The starch will thicken the sauce as it warms from the vegetables, leading to a glossy finish. Serve the stir-fry in bowls topped with toasted sesame seeds and thinly sliced green onion.
Vegetable Alternatives
Indeed, you can mix up the vegetables! Keep the onion consistent as it provides a pleasant aromatic flavor, but the others are flexible.
Here’s how:
– Use about 4 cups of tender vegetables, chopped into small, uniform pieces for even cooking. Consider zucchini or yellow squash, asparagus, snap peas, snow peas, cauliflower, baby corn, or green beans.
– You can also introduce 1 to 2 cups of chopped greens, like kale, chard, or spinach.
– If you’re altering the veggies, begin by cooking the onion alone. Then, replace the bell pepper and broccoli with the tender vegetables.
– If you’d like to add chopped greens, toss them in after uncovering the pan. Cook until wilted, stirring frequently, for about 1 minute.
Note that I don’t recommend mushrooms in this dish, as I’m uncertain how the steaming technique would work for them.
Serving Suggestions
Serve this stir-fry as it is for a delightful vegetable-based side dish. Alternatively, convert it into a main dish by serving it over cooked rice, topped with crispy tofu or fried/scrambled eggs, or your choice of protein.
This dish can be stored well for up to four days and reheats easily in the microwave.
Please share how your dish turns out in the comments. I enjoy hearing from you.
Vegetable Stir Fry
This vegetable stir-fry recipe is effortlessly assembled for home cooks. It is crafted for cooking in a large skillet instead of a wok. The recipe yields 4 medium servings; you can make it a full meal by incorporating rice and protein.
Instructions:
1. In a liquid measuring cup, mix the soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes (if desired). Whisk until combined and set aside.
2. Heat the sesame seeds in a large cast iron or stainless steel skillet over medium heat, stirring continuously, until they become fragrant and lightly golden, about 1 minute. Move them to a plate and set aside, returning the skillet to the heat.
3. Heat the oil over medium heat until shimmering. Add the onion and carrots, along with a pinch of salt. Increase the heat to medium-high and cook
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