One-pot Pizza Beans

Thanks to Deb Perelman of Smitten Kitchen for the idea to turn white beans into pizza flavored deliciousness. I’ve deviated from her recipe, leaving out the carrots and celery as I didn’t find they added much to the dish, and swapping kale for spinach. I also added a crispy prosciutto garnish, which pulls double duty by adding flavor to the cooking oil and providing a savory crunch topping. You can serve this with a green salad, or as a stand-alone course, perhaps with some crusty bread to sop up the sauce.

One-pot Pizza Beans

Prep Time 10 minutes
Cook Time 45 minutes
Adapted from "Smitten Kitchen Every Day"
Thanks to Deb Perelman of Smitten Kitchen for the idea to turn white beans into pizza flavored deliciousness. I've deviated from her recipe, leaving out the carrots and celery as I didn't find they added much to the dish, and swapping kale for spinach. I also added a crispy prosciutto garnish, which pulls double duty by adding flavor to the cooking oil and providing a savory crunch topping. You can serve this with a green salad, or as a stand-alone course, perhaps with some crusty bread to sop up the sauce.
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Course Main Course
Servings 4

Ingredients
 

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, sliced
  • 2 14-ounce cans cannellini beans, drained
  • 2 ounces prosciutto
  • cup red wine
  • 4 ounces baby spinach
  • 28- ounce can chopped tomatoes
  • 8 ounces fresh mozzarella
  • ¼ cup chopped fresh basil
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt

Instructions
 

  • Preheat your oven to 375 F.
  • Begin by crisping the prosciutto. Place a large, oven-safe pot over medium high heat. Add enough oil to coat the bottom of the pan, then lay the prosciutto in one layer into the hot oil. Cook, turning once or twice, until browned and crispy, about 4-5 minutes total. Remove to a paper towel lined plate and set aside.
  • Add the onions to the hot oil. Cook for 5-8 minutes until softened, then add the salt, oregano and garlic. Cook for another two or three minutes, being careful not to let the garlic burn. Adjust the heat if needed. Pour in the wine and let it reduce for another 3-4 minutes.
  • Add the tomatoes and cook, stirring occasionally, for 15-20 minutes. If the pot is bubbling and spattering you can place a lid slightly ajar over top. Stir in the spinach, beans, and basil and cover with the lid. Reduce heat to low and let the spinach wilt for 5-8 minutes.
  • Taste for seasoning, and add up to another teaspoon of salt if needed. Lay the mozzarella slices on top of the beans and place the pot in the oven. Bake for 10-15 minutes until the cheese is bubbling.
  • To serve, ladle out the beans with the cheese into individual bowls and top with the crispy prosciutto.
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