"The attraction of pizza is the magic of tomatoes, cheese, and crust. This recipe has all that, but the beans replace the wheat crust. While pizza beans will not replace pizza, it's hard not to be a fan."
- Steve Sando
I am smitten with these pizza beans for 2 reasons. First, John got to use a sharp knife, and we all lived to tell the tale. Second, we found a delicious way to get in our Lima Beans.
I absolutely hated lima beans as a kid, so this is an unexpected love story for me. Maybe because these aren't your average lima beans.
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The Bean Book
This Smitten Kitchen's Pizza Beans recipe comes from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry.
In the Bean World there are few recipes that get the attention of Deb Perelman's Smitten Kitchen Pizza Beans. It's a clever, simple idea, and yet you make it and you can't get over how good it is. You also kick yourself for not coming up with it on your own, but we can all be thankful that Deb made it a reality.
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How to Make Pizza Beans
Ingredients
- oil - this recipe calls for olive oil
- onion
- celery
- carrots - 2 regular or 1 large
- pepper - freshly ground black pepper is preferred
- garlic
- wine (optional) - dry white or red wine, but it's not required
- kale
- tomatoes - 1 28-oz can minus 1 cup of crushed tomatoes
- white beans - firm-tender giant white beans such as Royal Corona are recommended. We think these Large White Limas are perfect.
- broth - vegetable broth is preferred
- cheese - use your favorite mozzarella and Parmesan cheeses to top off this dish
- parsley (optional) - fresh flat-leaf parsley
- bay leaf - for the beans
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Rancho Gordo
Cookbooks, spices, tools, gourmet items, and, of course, the best beans!
Equipment
- prep bowls
- kitchen scale
- saucier
- fine mesh strainer
- vegetable peeler
- chef knife
- utility knife
- butcher block
- box grater or NutriSlicer
- rondeau
- wooden spoon
- molcajete (optional)
Cook the Beans
Wash your hands with soap and water. Transfer the beans to the pan. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer.
Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long. Drain them and set them aside.
Prep the Vegetables
Use a peeler to peel the carrots. Use a knife and a butcher block to dice the carrots and celery, chop the onion, and mince the garlic. Chop or tear the kale leaves. Chop the parsley if using. Set them aside in clean bowls.
Grate the Cheeses
Use a box grater or NutriSlicer to grate the mozzarella and Parmesan cheeses. Set them aside in clean bowls.
Cook the Onion, Celery, Carrots, and Garlic
Preheat the oven to 475 degrees Fahrenheit.
In a rondeau or other ovenproof pan, heat the oil over medium heat. Add the onion, celery, and carrots. Season with salt and pepper. Cook while stirring frequently for 10 minutes or until the vegetables have browned. Add the garlic and cook for 1 minute.
Pour in the Wine (Optional)
Pour the wine (if using) into the pan and use a wooden spoon to scrape up any stuck bits from the bottom of the pan. Simmer for 1 to 2 minutes, or until it disappears.
Add the Kale and Tomatoes
Add the kale leaves to the pan and cook for 1 to 2 minutes or until collapsed. Add the tomatoes and bring to a simmer.
Add the Beans and Broth
Add the beans to the pan. If the mixture looks too dry or thick, add up to ¾ cup of broth, ¼ cup at a time. Turn the heat down to medium and simmer for 10 minutes. Add seasoning as needed.
Sprinkle the Cheeses on Top
Sprinkle the mozzarella cheese on top. Then top it off with Parmesan cheese.
Bake & Garnish with Parsley (Optional)
Transfer the pan to the oven. Bake for 10 to 15 minutes, or until browned on top. If you'd like a deeper color, you can turn the oven to broil. Play a quick game while you wait.
Turn off the oven when finished. Garnish with parsley as desired. Serve immediately.
free recipe!
Pizza Beans
Not a substitute for pizza but rather a head-turning alternative.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Pizza Beans
Equipment
- Box Grater
Ingredients
- 2 tablespoon olive oil
- 1 onion large, chopped
- 2 stalks celery diced
- 1 carrot large, peeled and diced
- salt
- fresh black pepper or red pepper flakes
- 2 cloves garlic large, minced
- ¼ cup white wine dry, or red, optional
- 4 oz kale leaves, chopped or torn
- 2 ¼ cups crushed tomatoes
- 6 cups large white lima beans or royal corona, or any large white bean, 2 cups dried
- ¾ cup vegetable broth
- 8 oz mozzarella cheese coarsely grated
- ⅓ cup parmesan cheese grated
- 2 tablespoon fresh flat-leaf parsley roughly chopped, for garnish, optional
- 1 bay leaf
Instructions
- Cook the Beans: Wash your hands with soap and water. Transfer the beans to the pan. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer. Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long. Drain them and set them aside.
- Prep the Vegetables: Use a peeler to peel the carrots. Use a knife and a butcher block to dice the carrots and celery, chop the onion, and mince the garlic. Chop or tear the kale leaves. Chop the parsley if using. Set them aside in clean bowls.
- Grate the Cheeses: Use a box grater or NutriSlicer to grate the mozzarella and Parmesan cheeses. Set them aside in clean bowls.
- Cook the Onion, Celery, Carrots, and Garlic: Preheat the oven to 475 degrees Fahrenheit. In a rondeau or other ovenproof pan, heat the oil over medium heat. Add the onion, celery, and carrots. Season with salt and pepper. Cook while stirring frequently for 10 minutes or until the vegetables have browned. Add the garlic and cook for 1 minute.
- Pour in the Wine (Optional): Pour the wine (if using) into the pan and use a wooden spoon to scrape up any stuck bits from the bottom of the pan. Simmer for 1 to 2 minutes, or until it disappears.
- Add the Kale and Tomatoes: Add the kale leaves to the pan and cook for 1 to 2 minutes or until collapsed. Add the tomatoes and bring to a simmer.
- Add the Beans and Broth: Add the beans to the pan. If the mixture looks too dry or thick, add up to ¾ cup of broth, ¼ cup at a time. Turn the heat down to medium and simmer for 10 minutes. Add seasoning as needed.
- Sprinkle the Cheeses on Top: Sprinkle the mozzarella cheese on top. Then top it off with Parmesan cheese.
- Bake & Garnish with Parsley (Optional): Transfer the pan to the oven. Bake for 10 to 15 minutes, or until browned on top. If you'd like a deeper color, you can turn the oven to broil. Turn off the oven when finished. Garnish with parsley as desired. Serve immediately.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/pizza-beans
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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