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“Pizza” Beans: A Hearty and Flavorful Delight

I remember the first time my son, Leo, declared a dish tasted like pizza. He was probably four or five, a whirlwind of endless energy and a palate that swung wildly between sophisticated and stubbornly childish. It was during one of our regular attempts to get him to eat beans – a nutritional necessity, in my book. He took one bite of this concoction, a mix of tender beans, smoky spices, and rich tomato sauce, and his eyes lit up. “Pizza beans!” he exclaimed, and the name stuck. While I’m not entirely convinced it tastes exactly like pizza, there’s definitely a savory, comforting quality that evokes those familiar flavors.

Recipe Overview

Prep Time: 24 hours 15 minutes (includes bean soaking)
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4-6
Yield: Approximately 6 cups
Dietary Type: Vegan

Ingredients

500 g dried beans, soaked overnight
2 bay leaves
1 large onion
2 medium green peppers
6 garlic cloves, minced
1 teaspoon Italian herb seasoning
2 teaspoons smoked paprika
½ teaspoon chili flakes
2 (420 g) cans chopped tomatoes (try using tomatoes flavored with chili for a kick)
2 tablespoons tomato paste
1 teaspoon salt (to taste)
1 teaspoon sugar (to taste)

Equipment Needed

Large bowl for soaking beans
Large saucepan or Dutch oven
Chopping board
Knife
Measuring spoons and cups
Wooden spoon or spatula

Instructions

Begin by preparing the beans. Place the 500g of dried beans in a large bowl and cover them generously with water. Let them soak overnight (at least 8 hours, or up to 24 hours). This rehydrates the beans, shortening their cooking time and making them easier to digest.
The next day, drain the soaked beans thoroughly. Transfer them to a large saucepan or Dutch oven. Cover the beans with fresh water, ensuring they are submerged. Add the 2 bay leaves.
Bring the water to a boil over high heat. Once boiling, reduce the heat to low and allow the beans to simmer gently for 1 hour, or until they are tender. Check the water level periodically and add more water if necessary to keep the beans covered. Don’t stir them too vigorously, as this can cause them to break apart.
When the beans are tender, drain them well, discarding the bay leaves. Set the cooked beans aside.
While the beans are simmering, prepare the vegetables. Finely chop the 1 large onion and 2 medium green peppers.
In the same saucepan (or a clean one), sauté the chopped vegetables. Add the chopped onion, green peppers, 6 minced garlic cloves, 1 teaspoon Italian herb seasoning, 2 teaspoons smoked paprika, and ½ teaspoon chili flakes. Sauté over medium heat, stirring frequently, until the onion becomes translucent and begins to brown slightly. This should take about 5-7 minutes. Be careful not to burn the garlic; burnt garlic tastes bitter.
Add the cooked and drained beans to the saucepan with the sautéed vegetables. Stir to thoroughly combine the ingredients, ensuring the beans are coated with the flavorful spices and aromatics.
Simmer the mixture for 5-10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Add the 2 (420g) cans of chopped tomatoes (chili-flavored tomatoes add a nice kick!) and 2 tablespoons of tomato paste. Stir well to incorporate the tomatoes and tomato paste into the bean mixture.
Season with 1 teaspoon of salt (or to taste) and 1 teaspoon of sugar (or to taste). The sugar helps to balance the acidity of the tomatoes and enhance the overall flavor of the dish.
Reduce the heat to low, cover the saucepan, and cook for a further 10-15 minutes to allow the flavors to fully develop. Stir occasionally to prevent sticking and ensure even cooking.
Remove from heat and serve.

Expert Tips & Tricks

Soaking the Beans: Don’t skip the soaking! Soaking reduces cooking time and eliminates some indigestible sugars that cause bloating. If you’re short on time, use the quick-soak method: boil the beans for 2 minutes, then let them sit for an hour before draining and rinsing.
Spice it Up: Feel free to adjust the amount of chili flakes to your preference. A pinch of cayenne pepper can also add a pleasant warmth.
Smoked Paprika is Key: Don’t substitute regular paprika for smoked paprika. The smoky flavor is essential to the dish’s depth.
Tomato Choice: Using high-quality canned tomatoes makes a big difference. San Marzano tomatoes are a great option if you can find them.
Thickening the Sauce: If the sauce is too thin, remove the lid during the last 5 minutes of cooking to allow some of the liquid to evaporate. Alternatively, mash a small portion of the beans with a fork and stir it back into the mixture.
Slow Cooker Adaptation: This recipe works beautifully in a slow cooker. After sautéing the vegetables, combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Serving & Storage Suggestions

Serve the “Pizza” Beans hot over cooked white or brown rice, quinoa, or even polenta. A dollop of vegan sour cream or a sprinkle of fresh parsley adds a nice finishing touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the beans in individual portions for up to 2-3 months. To reheat, thaw the beans in the refrigerator overnight and then warm them gently in a saucepan over low heat, adding a splash of water if needed. You can also microwave them, but be sure to stir them occasionally to ensure even heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	320 kcal	16%
Total Fat	8g	10%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	663mg	29%
Total Carbohydrate	50g	18%
Dietary Fiber	15g	54%
Sugars	8g
Protein	15g	30%

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

Variations & Substitutions

Different Beans: Experiment with different types of beans, such as kidney beans, cannellini beans, or black beans. Each will impart a slightly different flavor and texture.
Vegetarian Option: If you’re not strictly vegan, a sprinkle of grated Parmesan cheese before serving adds a salty, savory element.
Smoked Flavor Boost: Add a teaspoon of liquid smoke to the bean mixture for an even more intense smoky flavor.
Add Vegetables: Include other vegetables such as diced carrots, celery, or zucchini for added nutrients and texture. Add them to the saucepan along with the onion and green peppers.
Spicier Version: Add a finely chopped jalapeño pepper or a dash of hot sauce for extra heat.

FAQs (Frequently Asked Questions)

Q: Can I use canned beans instead of dried beans?
A: Yes, you can. Use about 6 cups of cooked canned beans. Reduce the initial simmering time and add the beans to the vegetable mixture as directed.

Q: Do I have to soak the beans?
A: Soaking the beans is highly recommended as it shortens cooking time and makes them easier to digest. If you’re in a rush, use the quick-soak method described in the tips.

Q: Can I make this ahead of time?
A: Absolutely! The flavors actually improve as the beans sit, making this a great dish to prepare a day or two in advance. Store in the refrigerator and reheat before serving.

Q: Can I freeze the leftovers?
A: Yes, the beans freeze well. Store them in airtight containers for up to 2-3 months.

Q: What can I serve with these beans?
A: These “Pizza” Beans are delicious served over rice, quinoa, polenta, or even crusty bread. They also make a great filling for tacos or burritos.

Final Thoughts

“Pizza” Beans are more than just a simple bean dish; they’re a testament to the power of a child’s imagination and the magic that happens when familiar flavors come together in unexpected ways. I encourage you to try this recipe, adapt it to your liking, and share it with your loved ones. Whether or not they agree that it tastes like pizza, I’m confident they’ll appreciate the hearty, comforting, and flavorful experience. Don’t hesitate to experiment with different beans, spices, and vegetables to create your own unique version of this family favorite. And if you happen to find the perfect pizza pairing, be sure to let me know!

“pizza” Beans Recipe