Pizza Bean Bake
Not sure what drew me to this recipe, since the name is so goofy.
"Pizza Beans"? Maybe meant to get your kids to eat vegetables, disguised as a pizza.....?
It's basically a bean bake or American cassoulet (not), and whatever the name is, make this immediately.
It's a wonderful casserole and I will make it over and over as a side dish, or main.
Smitten Kitchen uses gigante beans that have been soaked and cooked until tender in her recipe, but don't bother....just use canned beans, trust me. This is a pantry meal, and a clean out the fridge meal at that.
You can't go wrong here......use what you have. If you don't have kale, then use spinach......instead of parsley, I used basil (even better!).
I added Spanish chorizo, and I highly recommend it!
I also used fresh mozzarella cheese instead of grated and added pesto to the top.....and I am going to tell you, this silly bean bake is everything.
It is simple, comforting, hearty and you need to make it.
Pizza Bean Bake (or "Pizza Beans" loosely adapted from Smitten Kitchen):
1 large onion, chopped
2 large garlic cloves, chopped
2 carrots, diced
2 celery ribs, sliced
1 stick of Spanish chorizo, diced (I buy Palacio brand from Spain)
14 oz can of chopped tomatoes with juices
1/4 cup or more chicken stock
big handful of kale or leafy spinach
2 cans cannellini or gigante beans, drained & rinsed
salt & pepper
fresh mozzarella ball
fresh grated Parmigiano Reggiano
dollops of pesto for the top (optional)
basil and parsley for garnish
Start by cooking the celery, carrots, garlic and onion in olive oil in a large Dutch oven. Add in the chopped chorizo. Cook this mixture about 10 minutes until the vegetables are soft.
Add in the kale or spinach and cook until wilted, about a minute. Next in the pot goes the tomatoes. Bring to a simmer and add in the drained white beans. Season well with salt & pepper.
Simmer this mixture like a soup for about 10 minutes, just to break down the tomatoes.
Now here's the good part: Transfer to an oiled baking dish and dollop with pieces of mozzarella cheese (yes, you can use shredded). Grate some fresh Parmigiano Reggiano over the dish and dollop with pesto.
Bake 15 minutes at 475F until cheese is melting and bubbling........
The second time I made this, I used only 1 can of white beans and a can of cherry tomatoes. I omitted the chicken stock because I forgot it! I liked it even better the second time.
This could be my new favorite weeknight pantry meal.
Ok troops, dig in!