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Three Cheese Pizza Beans: vegetarian pizza beans with cannellini beans — Vegetarian Recipes recipe | AfoodrinkVegetarian Recipes

Three Cheese Pizza Beans

These saucy baked beans borrow the flavors of a cheese pizza: tomato, oregano, garlic, stretchy mozzarella, creamy ricotta, and Parmesan. Serve them with toast, salad, or roasted vegetables for a cozy meatless dinner.

Total time
50 min
Yield
6 servings
Difficulty
Easy

Prep 15mCook 35mItalian-AmericanVegetarian Recipes

Three Cheese Pizza Beans are what happens when a skillet of white beans gets treated like a bubbling cheese pizza. The beans simmer in a garlicky tomato sauce with peppers and mushrooms, then bake under ricotta, mozzarella, and Parmesan.

This recipe is filling without being heavy. Cannellini beans bring protein and fiber, while the cheese gives the dish that familiar pizza-shop comfort.

Use an ovenproof skillet if you have one. If not, simmer the beans in any large pan, then transfer them to a baking dish before adding the cheese.

01What you'll need

Ingredients

18 items · 6 servings

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced (about 150 g)
  • 1 large red bell pepper, diced (about 150 g)
  • 8 ounces cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 2 (15-ounce) cans no-salt-added cannellini beans, drained and rinsed (about 510 g drained)
  • 1 (28-ounce) can no-salt-added crushed tomatoes
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup whole-milk ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh basil

02How to make it

Step-by-step

  1. 1. Heat the oven

    Place a rack in the upper third of the oven and heat to 425°F. If you plan to broil the top at the end, make sure your skillet or baking dish is broiler-safe.

  2. 2. Soften the vegetables

    Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion, bell pepper, and mushrooms. Cook for 8 to 10 minutes, stirring often, until the onion is soft and the mushrooms have released most of their moisture.

  3. 3. Add the seasonings

    Stir in the garlic, oregano, dried basil, red pepper flakes, salt, and black pepper. Cook for about 1 minute, just until the garlic smells fragrant. Do not let it brown too much, or it can taste bitter.

  4. 4. Cook the tomato paste

    Add the tomato paste and stir it into the vegetables. Cook for 1 to 2 minutes. This step darkens the paste a little and gives the sauce a deeper tomato flavor.

  5. 5. Simmer the beans

    Stir in the cannellini beans, crushed tomatoes, and vegetable broth. Bring the mixture to a gentle simmer, then cook uncovered for 10 to 12 minutes, stirring now and then, until the sauce thickens slightly.

  6. 6. Add the cheeses

    Turn off the heat. Dollop the ricotta over the beans in small spoonfuls. Sprinkle the mozzarella evenly over the top, then finish with the Parmesan.

  7. 7. Bake until bubbling

    Transfer the skillet to the oven and bake for 10 to 12 minutes, until the sauce bubbles around the edges and the cheese is melted. For a browned top, broil for 1 to 2 minutes, watching closely.

  8. 8. Rest and serve

    Let the pizza beans rest for 5 minutes before serving. Sprinkle with the chopped fresh basil. Serve warm with crusty bread, garlic toast, polenta, or a simple green salad.

03From our kitchen

Cook's tips

  • Make-ahead: Cook the bean and tomato mixture up to 2 days ahead. Refrigerate it without the cheese, then warm it in the skillet, add the cheeses, and bake.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a covered skillet over medium-low heat.
  • Freezing: The bean mixture freezes well before the cheese is added. Freeze for up to 3 months. Thaw overnight in the refrigerator, then add cheese and bake.
  • Bean swaps: Great Northern beans, navy beans, or chickpeas can stand in for cannellini beans. Chickpeas will be firmer and less creamy.
  • Cheese swaps: Use provolone instead of mozzarella, or add a little fontina for extra melt. For a lighter dish, reduce the mozzarella to 3/4 cup.
  • If the sauce looks watery, simmer it uncovered a few extra minutes before adding the cheese. Different canned tomatoes can vary in thickness quite a bit.

Cook's note

This recipe was tested with no-salt-added beans and tomatoes so the cheese can season the dish without making it overly salty. If you use regular canned beans or tomatoes, skip the added salt at first and season to taste after simmering.

04Frequently asked

Questions & answers

Can I make Three Cheese Pizza Beans without an ovenproof skillet?

Yes. Simmer the beans and sauce in any large skillet or saucepan. Then transfer the mixture to a 2- to 3-quart baking dish, add the cheeses, and bake as directed.

What should I serve with pizza beans?

Crusty bread is the easiest choice because it scoops up the sauce. Garlic toast, focaccia, roasted broccoli, a green salad, or creamy polenta also work well.

Can I add meat?

Yes, if you do not need the dish to stay vegetarian. Browned Italian sausage or mini pepperoni can be stirred into the sauce before baking. Keep in mind that this will change the nutrition and salt level.

Can I make this recipe gluten free?

The beans themselves are gluten free as written, assuming your broth and canned goods are certified gluten free. Serve them with gluten-free bread, rice, potatoes, or a salad instead of regular bread.

Why did my cheese get oily?

Cheese can separate if it is baked too long or broiled too aggressively. Bake just until melted and bubbling, and broil only briefly if you want browning.

05Per serving

Nutrition facts

Nutrition Facts

6 servings

Amount per serving

Calories345

% Daily Value*

Total Fat13 g
17%
Saturated Fat5 g
25%
Cholesterol26 mg
9%
Sodium436 mg
19%
Total Carbohydrate40 g
15%
Dietary Fiber10 g
36%
Total Sugars10 g
Protein21 g
42%
Vitamin D0.1 mcg
1%
Calcium364 mg
28%
Iron5.7 mg
32%
Potassium1238 mg
26%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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