Ingredients for Pizza Beans
- 1 cup dried beans
- 2 bay leaves
- 1 medium onion
- 1 bell pepper
- 2 cloves garlic
- Italian herb seasoning, to taste
- Smoked paprika, to taste
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 6 cups water
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup reserved bean cooking liquid
- Cooked white or brown rice, for serving
- Fresh parsley, for garnish (optional)
- Parmesan cheese, for garnish (optional)
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How to Make Pizza Beans
- Soak 1 cup dried beans (such as cannellini or great northern) overnight in a bowl of cold water.
- Drain the soaked beans. Place them in a large saucepan, add 6 cups of water, 2 bay leaves, and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender but not mushy.
- Drain the beans, reserving about 1 cup of the cooking liquid.
- Finely chop 1 medium onion and 1 bell pepper (any color).
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes. Sauté for 5-7 minutes, until the onion softens and browns slightly.
- Add the cooked beans to the skillet.
- Stir to combine the beans and vegetables.
- Simmer for 5-10 minutes, stirring occasionally.
- Add 1 (28-ounce) can crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon salt, and 1/2 teaspoon sugar. Stir well.
- Add a splash of the reserved bean cooking liquid if needed to adjust consistency.
- Reduce heat to low, cover, and simmer for 10-15 minutes to allow the flavors to meld.
- Serve hot over cooked white or brown rice. Garnish with fresh parsley or Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
43g
Fat
0g
Carbs
6g
