Pizza Beans
8 portions
40mThe flavors of pizza, but in a pot of beans. This is a good potluck dish and an easy way to feed a small battalion. This version is vegetarian, but I think I'll throw some pepperoni on top next time.
What you will need
2 Carrots
2 Tbsp Olive Oil
1 Onion
2 stalks Celery
Salt
Black Pepper
2 cloves Garlic
28 oz. canned Diced Tomatoes
28 oz. Cannellini Beans
1 cup Vegetable Broth
8 oz. Mozzarella
5 oz. Parmesan
2 Tbsp Parsley
Oregano
(Nutritional facts 143 calories, 3.78 g fat, 18.24 g carbohydrates, 9.46 g protein, 5 mg cholesterol, 467 mg sodium)How to cook
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Preheat oven to 475°F
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Peel carrots and grate on a box grater.
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Wash the celery and slice it up thin.
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Peel garlic cloves and chop or grate to a fine paste.
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Wash the parsley and dry on paper towels. Pick the leaves. Give them a rough chop.
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Heat the olive oil in a heavy skillet over high heat.
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When the oil is hot, stir in the diced onion.
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Add the sliced celery.
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Add the grated carrot.
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Cook, stirring frequently, over medium heat, until the vegetables are tender and the onion is translucent.
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Add the crushed garlic.
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Add the dried oregano. Stir to distribute.
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Stir in the diced tomatoes.
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Add the beans. Bring the pot to a simmer.
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Stir in the chopped parsley.
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Add a little salt, as needed.
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Scatter the shredded mozzarella evenly over the surface of the beans.
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Top with the grated parmesan.
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Bake for 15 minutes, just long enough to toast up the cheese topping. Feel free to use the broiler if available, but reduce the cooking time to maybe 5-10 minutes.
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