This Is My Favorite Trick to Make Canned Beans so Delicious

This dish is a great way to use up any extra vegetables or protein hanging out in your fridge. Erik Bernstein/TCA

As a little inside scoop, when I first pitched this recipe, the title was “pizza beans (hear me out!),” but no one needed convincing (I mean Smitten Kitchen’s aptly named recipe is quite well-known). At the intersection of cozy and easy, you’ll find pizza beans. Paired with some toasty garlic bread, this is about as close to a warm hug as it gets.

What are they, you ask? Exactly what they sound like! A skillet of canned beans and aromatics simmered in marinara sauce, topped with cheese, and broiled until bubbly, gooey, and just a little browned on top. When you pull it out of the oven, you top it with more pizza toppings—Parm, basil, red pepper flakes, and a little honey for that extra-special touch.

This dish is a great way to use up any extra vegetables or protein hanging out in your fridge (aka future pizza toppings). Sauté leftover vegetables with the aromatics, layer protein with the cheese on top, and mix and match as you see fit! Just like with pizza, you’re only limited by your own creativity.

Why You’ll Love it

• It’s fast and filling! This easy dinner leans on canned beans, shredded mozzarella, and baby spinach for a quick dinner that’s as filling as it is flavorful.
• A little honey makes it shine. I love a light drizzle of honey on my pizza, so why not on my pizza beans? It’s the perfect balance to salty Parmesan and spicy red pepper.

Key Ingredients in Pizza Beans

• Beans: Use butter beans, cannellini, or any other canned white bean you like.
• Aromatics: Sliced onion and garlic create an extra-flavorful base.
• Oregano: A little dried oregano brings major pizza vibes.
• Spinach: Instantly bulk out the meal by stirring in some greens.
• Marinara: Grab a jar of your favorite store-bought brand to make this dinner.
• Cheese: Low-moisture mozzarella gives you that ooey-gooey pizza topping and browns nicely under the broiler (unlike fresh mozz).
• Toppings: Classic pizza toppings like fresh basil, grated Parmesan cheese, and red pepper flakes, along with a less common topping, honey, give it the finishing touch.

Helpful Swaps

• Add pepperoni, cooked crumbled sausage, mushrooms, or any pizza toppings you like.
• Use hot honey instead of regular or add a spoonful of Calabrian chili paste to the sauce for an extra kick.
• Use chopped fresh parsley instead of basil.
• Sprinkle with more dried oregano, if that’s what you’d do at a pizza parlor.
• Create your own blend of shredded cheese instead of just mozzarella.
• Drizzle with store-bought or homemade ranch dressing.
• Swap spinach for other greens like baby kale or chopped Tuscan kale or Broccolini.

Pizza Beans

Serves 4 to 6

For the pizza beans:

• 1 medium yellow onion
• 2 cloves garlic
• 2 (about 15-ounce) cans cannellini or butter beans
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 5 ounces baby spinach (about 5 packed cups)
• 2 1/2 cups marinara sauce (about 20 ounces)
• 8 ounces shredded low-moisture mozzarella cheese (about 2 cups)

For serving:

• 4 sprigs fresh basil
• 1/4 cup grated Parmesan cheese (about 1 ounce), plus more for serving
• Red pepper flakes (optional)
• Honey (optional)
• Garlic bread

1. Arrange a rack in the top third of the oven and heat the broiler.

2. Halve and thinly slice 1 medium yellow onion (about 1 1/4 cups). Thinly slice 2 garlic cloves. Drain 2 (about 15-ounce) cans cannellini or butter beans, but don’t rinse.

3. Heat 2 tablespoons olive oil in a medium (10-inch) broiler-proof skillet over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and starting to brown, 5 to 8 minutes. Add the garlic and 1/2 teaspoon dried oregano, and cook until fragrant, about 30 seconds.

4. Reduce the heat to medium. Add 5 ounces baby spinach in two batches, and stir until just wilted. Add the beans and 2 1/2 cups marinara sauce. Cook, stirring occasionally, until starting to bubble, 3 to 5 minutes. Remove the skillet from the heat. Sprinkle with 8 ounces shredded low-moisture mozzarella cheese.

5. Transfer the skillet to the oven. Broil until the cheese is melted and browned in spots, 3 to 5 minutes. Meanwhile, pick the leaves from 4 fresh basil sprigs and tear if large (about 1/2 cup loosely packed).

6. Sprinkle the beans with 1/4 cup grated Parmesan cheese, then garnish with the basil leaves and red pepper flakes if desired. Drizzle with honey if desired. Serve with garlic bread and more grated Parmesan cheese.

Recipe Notes

Make ahead: The pizza beans can be assembled, covered, and refrigerated up to one day ahead. Bake in a 350-degree oven until warmed through and the cheese starts to melt, about 15 minutes. Switch the oven to broil. Broil until the cheese is browned in spots.

Storage: Leftovers can be refrigerated in an airtight container for up to four days.

Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected]. Copyright 2024 Apartment Therapy. Distributed by Tribune Content AGency, LLC.

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