Smitten Kitchen's Pizza Bean

Ever make a recipe, that you were confident wouldn't work? This is one for Smitten Kitchen's Pizza Beans was one! We saw it, shook our heads but proceeded to let the recipe prove us wrong. We weren't. A general rule of thumb is Pizza's should be cooked in a Pizza oven. A specific rule from now on is: One of the best part of a Pizza is a good crust. This recipe simulates beans for a crust. Too many rules were broken, we paid the price.

Smitten Kitchen's Pizza Beans

The Bean Book

 

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.

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.

 

2       tablespoons olive oil

1       large onion, chopped

2       celery stalks, diced

1       large or 2 regular carrots, peeled and diced

Salt and freshly ground pepper or red pepper flakes

2       large garlic cloves, minced

¼      cup dry white or red wine (optional)

4       ounces curly kale leaves, chopped or torn

24     cups crushed tomatoes (one 28-ounce can minus 1 cup; reserve the rest for another use)

6       cups cooked, drained firm-tender giant white beans, such as Rancho Gordo Royal Corona beans (from 1 pound, or 2 cups, dried beans)

Up to ¾ cup vegetable broth 8 ounces mozzarella cheese, coarsely grated

3       cup grated Parmesan cheese

2       tablespoons roughly chopped fresh flat-leaf parsley, for garnish (optional)

Makes 8 Servings

 

 

Preheat the oven to 475°F.

In a braiser, shallow Dutch oven, or other ovenproof pan, heat the olive oil over medium-high heat. Add the onion, celery, and carrots.

Season well with salt and pepper. Cook, stirring frequently, until the vegetables brown lightly, about 10 minutes. Add the garlic and cook for 1 minute.

Add the wine (if using) and use a wooden spoon to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes.

Add the kale and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to ¾ cup broth, ¼ cup at a time.

Decrease the heat to medium and simmer for about 10 minutes.

Taste and adjust the seasonings as needed

Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you're impatient and want a deeper color, you can run it under the broiler.

Garnish with parsley (if desired).