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Cooking 101
Haven’t heard of pizza beans before? That’s ok—we’re here to put you on. They’re the best of both worlds, creamy, cheesy goodness without the the gluten or the need to order take-out. Giant white beans simmer in a veggie-packed tomato sauce, then topped with a layer of crisp baked cheese in this super fun and easy recipe.
Chef Tip: Giant beans are a thing, and we’re kind of obsessed. They look beautiful and impressive, so definitely seek them out if you can.
Olive oil
1 large onion, chopped
2 celery stalks, sliced
Salt
4 cups curly kale leaves, chopped or torn
1 28 oz can of crushed tomatoes
1 15 oz can of giant white beans
1 cup mozzarella cheese, coarsely grated
Parmesan for grating
½ bunch flat-leaf parsley, chopped
Heat your oven to the highest temp or broil.
In an oven-safe, deep sauté pan, braiser, or shallow Dutch oven, heat a glug of the olive oil on medium-high heat. Add the onion, celery, and a pinch of salt. Sauté until the vegetables brown lightly, about 5 minutes
Add half a pouch of the Harissa, and the kale, and cook for about 1 to 2 minutes, until the kale has wilted
Add the tomatoes and the beans and bring to a simmer.
Sprinkle the cheese evenly on top and cover the pan. Once the cheese has melted, pop the pan under the broiler till the cheese turns brown and starts to bubble. Garnish with the parsley
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
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