Description
This easy one-skillet Pizza Beans recipe combines blistered cherry tomatoes, tender cannellini beans, and melted mozzarella cheese for a delicious, comforting dish perfect for a quick lunch or dinner. With simple ingredients and straightforward steps, it’s a flavorful, hearty meal served with crusty bread for scooping.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pints cherry tomatoes halved
- 2 cloves garlic grated
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon salt or more to taste + black pepper
- 2 cans cannellini beans 15 oz / 400 g each can – drained and rinsed
- 1 cup broth (vegetable or chicken)
- 1½ cups shredded mozzarella (more or less to taste) – or 1 fresh mozzarella ball torn into chunks (about 7–8 oz or 200 g)
- ⅓ cup grated parmesan
- 1 handful fresh basil
- 4 slices crusty bread toasted, for serving
Instructions
- Blister the tomatoes: Heat 2 tablespoons extra virgin olive oil in a large oven-safe skillet over medium-high heat. Add 2 pints halved cherry tomatoes and cook about 5 minutes until the skins start to blister. Stir in 2 cloves grated garlic, 3 tablespoons tomato paste, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes (optional), ½ teaspoon salt, and black pepper. Cook for 1 minute until fragrant.
- Add beans and simmer: Stir in 2 cans drained and rinsed cannellini beans and 1 cup broth (vegetable or chicken). Mix well, bring to a simmer, and cook for 10 minutes. The tomatoes will soften, and the sauce will thicken.
- Add cheese and broil: Preheat your oven broiler. Top the skillet mixture with 1½ cups shredded mozzarella (or torn fresh mozzarella ball chunks) and ⅓ cup grated parmesan. Broil for 5 minutes or until the cheese is melted and golden in spots.
- Finish and serve: Remove the skillet from the oven, sprinkle 1 handful of fresh basil on top, and serve warm with 4 slices of toasted crusty bread to scoop up the saucy beans and melted cheese.
Notes
- Substitutions: Use avocado oil or light olive oil instead of extra virgin olive oil.
- Cherry tomatoes can be replaced with marinara sauce or canned diced, crushed, or whole peeled tomatoes.
- Garlic can be substituted with garlic powder or roasted garlic.
- Tomato paste can be replaced with tomato passata or marinara sauce.
- Dried oregano can be swapped for Italian seasoning or dried basil.
- Cannellini beans can be replaced with great northern beans, butter beans, or chickpeas.
- Vegetable broth can be substituted with water plus a pinch of salt or chicken broth.
- Mozzarella can be either fresh or shredded; alternatives include cheddar, crumbled feta, provolone, fontina, or dairy-free mozzarella.
- Parmesan can be replaced with pecorino Romano.
- Fresh basil can be swapped for fresh oregano or basil pesto.
- Serve with whole grain toast or warm pita as alternatives to crusty bread.
- Let tomatoes cook undisturbed to build deep, sweet flavor.
- Use an oven-safe skillet for easy stovetop to broiler transition for minimal cleanup.
- Brown the tomato paste slightly to boost richness and flavor depth.
- Add broth or water if the sauce thickens too much during cooking.
- Tear mozzarella for an irregular melt and bubbly texture on top.
- Watch the broiler closely as cheese browns fast in the final minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
