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Pizza Beans

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Smitten Kitchen

Total Time

45 minutes

Rating

(0)

Ingredients

8 servings

2 tablespoons (30 ml) olive oil
1 large onion, chopped
2 celery stalks, diced
1 large or 2 regular carrots, diced
Salt and freshly ground black pepper or red pepper flakes
2 large garlic cloves, minced
1/4 cup (60 ml) dry white or red wine (optional)
4 ounces (115 grams) curly kale leaves, chopped or torn
2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use)
1 pound (455 grams) cooked firm-tender giant white beans
Up to 3/4 cup (175 ml) vegetable broth
1/2 pound (225 grams) mozzarella, coarsely grated
1/3 cup (35 grams) grated Parmesan
2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish (optional)

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Preparation

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Step 1

Heat the oven to 475 degrees.

Step 2

In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.

Step 3

Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes.

Step 4

Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes.

Step 5

Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer.

Step 6

Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.

Step 7

If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish.

Step 8

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.