Pizza Beans Skillet Recipe

Introduction

This Pizza Beans Skillet is a comforting and flavorful dish that combines hearty beans with a rich tomato sauce and gooey melted cheese. It’s an easy, satisfying meal perfect for any night of the week.

Ingredients

• 1 (28-oz.) can whole tomatoes
• 2 tbsp. extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 2 tbsp. tomato paste
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. (or more) kosher salt
• 1/2 tsp. granulated sugar (optional)
• 2 (14.5-oz.) cans cannellini beans, drained and rinsed
• 1 cup shredded mozzarella
• 1/4 cup finely grated Parmesan
• Fresh basil leaves, for serving

Instructions

1. Step 1: Pour the canned tomatoes and their juices into a large bowl. Use clean hands to tear the tomatoes into roughly 1/2-inch pieces. Set aside.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and cook, stirring, until fragrant—about 30 seconds.
3. Step 3: Stir in the tomato paste and cook, stirring constantly, until it darkens and starts to stick to the bottom of the skillet, about 1 to 2 minutes.
4. Step 4: Add the torn tomatoes, dried oregano, crushed red pepper flakes, and 1 teaspoon of kosher salt. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer, stirring occasionally until the sauce thickens slightly, about 10 to 15 minutes. Taste and add granulated sugar if you prefer a sweeter sauce.
5. Step 5: Stir in the drained cannellini beans and cook, stirring occasionally, just until heated through—about 1 to 2 minutes. Adjust seasoning with additional salt if needed.
6. Step 6: Preheat your broiler to high. Sprinkle the shredded mozzarella and grated Parmesan evenly over the beans in the skillet. Broil, watching closely, until the cheese bubbles and turns golden brown—1 to 2 minutes.
7. Step 7: Remove from the oven and top with fresh basil leaves before serving.

Tips & Variations

• For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Swap cannellini beans for other white beans like Great Northern or navy beans if preferred.
• Serve with crusty bread or over cooked pasta for a more filling meal.
• If you don’t have fresh basil, dried basil or parsley can be used as a garnish instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. Add a little water or olive oil if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use about 2 to 3 cups of fresh tomatoes, peeled and chopped. They will add a fresher flavor but may require a longer simmer to thicken the sauce.

Is this dish gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just be sure to serve with gluten-free bread or pasta if desired.