Pizza Beans (Easy Weeknight Dinner)
Tender white beans baked in garlicky marinara with bubbly vegan mozzarella. Make these easy skillet pizza beans in 35 minutes and serve with crusty bread!
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Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes optional
- 1 small white or red onion diced
- 4-6 cloves garlic minced
- 8 ounces button or cremini mushrooms optional, sliced
- 1 green or red bell pepper optional, diced
- 2 - 3 cups marinara sauce to preference, see notes to DIY your own
- 2 (15 oz) cans cannellini or butter beans drained and rinsed
- baby spinach
- 1 (2.25 oz) can sliced black olives optional
- 2 cups vegan mozzarella shreds
To Serve
- fresh basil optional, to garnish
- grated vegan parm optional, to garnish
- crusty bread for dipping
Instructions
- Preheat oven to 450°F.
- Heat 2 tablespoons olive oil in a large oven-safe skillet or cast iron pan over medium heat. When oil shimmers, add 1/2 teaspoon red pepper flakes (optional) and 1 small white or red onion. Sauté 3-5 minutes, or until translucent. Add 4-6 cloves garlic and sauté for about a minute, until very fragrant.
- Add in 8 ounces button or cremini mushrooms (optional) and sauté for another 3-5 minutes, until they have shed some of their moisture. Then stir in the diced 1 green or red bell pepper (optional) and sauté for just another minute.
- Pour in the drained 2 (15 oz) cans cannellini or butter beans along with the 2 - 3 cups marinara sauce. (If you'd prefer to build your own sauce rather than use jarred marinara, see the notes.) Allow the mixture to come to a gentle simmer, then fold in baby spinach (optional), sliced 1 (2.25 oz) can sliced black olives (optional). Allow to simmer just until the spinach has wilted (about 1-2 minutes), then remove from heat.
- Sprinkle the 2 cups vegan mozzarella shreds evenly over the top of the beans, then transfer to the preheated oven. Bake for about 10 minute, until the cheese is melted and bubbly. (Optionally, you can finish it under the broiler to brown the cheese, but keep a careful eye on it to avoid smoke. It only needs a few minutes.)
- It will be piping hot when it comes out of the oven! I recommend letting it cool for at least 5 minutes before you dig in. Garnish with fresh basil and vegan parm if desired, and serve with crusty bread for dipping!
Notes
Make your own sauce: If you prefer not to use jarred marinara, you can build your own sauce. After sautéing the veggies (onion, garlic, mushrooms and peppers if using), add 1 tablespoon tomato paste and allow it to cook for 1-2 minutes. Then pour in a 15 oz can of crushed tomatoes (I recommend a good brand like Cento or Mutti), 1/2 cup of veggie broth (more to preference), and the following seasonings: 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper to taste. 1-2 teaspoons sugar be added to balance the flavor if desired.
Toppings: Use any toppings you like! Vegan pepperoni, artichoke hearts, pickled pepperoncini or jalapeños, or vegan sausage are all great. If using vegan sausage (something like Beyond Hot Italian Sausage), I recommend crumbling and browning it first, removing it to a plate, and then adding it back in before the skillet goes in the oven.
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