"PIZZA" BEANS
I make this often for my son, who gave the dish it's name. He claims it tastes like pizza - I'm not so sure...
Provided by Lana_Herrington
Categories Beans
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans overnight.
- Drain beans, place in large saucepan, cover with water, add bay leaves and bring to the boil. Allow to simmer for 1 hour, or until tender. Drain.
- Finely chop onion and peppers. Saute onion, peppers, garlic and spices until onion browns slightly.
- Add cooked beans. Stir to mix ingredients. Simmer for 5-10 minutes.
- Add the tomato and tomato paste. Add salt and sugar to taste. Cook for a further 10-15 minutes on low to allow the flavours to develop.
- Serve over cooked white or brown rice.
Nutrition Facts : Calories 87.2, Fat 0.8, SaturatedFat 0.2, Sodium 662.6, Carbohydrate 19.7, Fiber 5.1, Sugar 10.8, Protein 3.5
PIZZA BEANS
This dish is wonderful for parties or as a main dish. It can even be made the day before and reheated. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 6h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage over medium heat until no longer pink, breaking it into crumbles. Transfer to a 5-qt. slow cooker with a slotted spoon. Add celery and onion to skillet; cook until softened, about 5 minutes. Drain. Add vegetable mixture and the next 6 ingredients to slow cooker; mix well. Cover and cook on low until bubbly, 6-8 hours. If desired, serve with toppings., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.
Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 542mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
REFRIED BEAN PIZZA
Instead of tomato sauce, refried beans serve as the base for this Southwestern-style pizza. The cool vegetable toppings complement each oven-fresh bite.- Lydia Ann Lantz, Christiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine biscuit mix and cornmeal. Add water and mix well. Press onto the bottom and up the sides of a greased 12-in. pizza pan. , Bake at 400° for 10 minutes or until edges are lightly browned. Cool. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. stir in the water, chilies and taco seasoning; bring to a boil. Simmer, uncovered, for 5 minutes. , Spread beans over crust. Top with beef mixture. Sprinkle with cheese. bake at 400° for 10 minutes longer or until the crust is golden and cheese is melted. Top with lettuce, tomato and onion.
Nutrition Facts : Calories 499 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 1440mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 7g fiber), Protein 28g protein.
CROCK POT PIZZA BEANS
Simple and hearty, this recipe can be easily adapted to suit your families personal taste. I use whatever canned beans are in my pantry. This is always a hit with my family AND my schedule.
Provided by Chef Romie
Categories One Dish Meal
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage and put in crock pot.
- Sauté green pepper, onion, and garlic in sausage drippings and place in crock pot.
- Add the rest of the ingredients except the parmesan cheese. Stir and cook on low 7-9 hours.
- Sprinkle with parmesan cheese before serving.
Nutrition Facts : Calories 501.6, Fat 18.1, SaturatedFat 5.8, Cholesterol 32.4, Sodium 1540, Carbohydrate 57.7, Fiber 18.3, Sugar 5.3, Protein 29.1
SALAD PIZZA WITH WHITE BEANS AND PARMESAN
Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
- In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
- Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
- Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
- Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.
PIZZA BEANS ON TOAST
Bring together two beloved dishes, beans on toast and pizza, in this hybrid lunchtime treat - the whole family will enjoy it
Provided by Esther Clark
Categories Lunch
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a small saucepan over a low heat and fry the onion with a pinch of salt for 10 mins, or until softened. Add the garlic and oregano and fry for 1 min more. Stir in the tomatoes, tomato purée and ½ tsp sugar, plus some seasoning. Bring to a simmer and cook, uncovered, for 10 mins, stirring often. After 10 mins, blitz everything together with a hand blender. Tip in the beans and simmer for 5 mins more.
- Heat the grill to high. Arrange the bread slices in a single layer on a baking tray and grill on one side until lightly toasted. Flip over and top each piece of toast with the bean mixture, pieces of mozzarella and slices of pepperoni or ham, if using. Slide under the hot grill for 3 mins, or until the cheese has melted and is lightly golden in spots. Scatter with basil leaves before serving.
Nutrition Facts : Calories 578 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
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