Pizza Beans
Nutritional Info
6 Servings (Main Meal)
Calories 405 (27% from fat)
Fat 12 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 54 mg.
Sodium 1737 mg.
Carb. 41 gram
Fiber 12.5 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 32 gram
8 Servings (Side Dish)
Calories 304 (27% from fat)
Fat 9 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 40 mg.
Sodium 1303 mg.
Carb. 31 gram
Fiber 9 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 24 gram
Ingredients
1 Tbsp. olive oil
1 cup onion, chopped
3 Tbsp. garlic, minced
3 ounces turkey pepperoni slices, divided and half of them chopped
1 Tbsp. Italian seasoning
OPTIONAL 1/2 teaspoon red pepper flakes
(More if you like it spicy hot.)
4 cups kale, stems removed and chopped
2 cans (15 oz.) cannellini beans, drained and rinsed
2 cups pasta sauce
(We used Classico Four Cheese Pasta Sauce.)
1 cup fresh basil, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 cup fat-free mozzarella, shredded
1 cup part-skim mozzarella, shredded
1/4 cup Parmesan cheese, grated
Pizza night without the crust.
Turkey pepperoni, kale, and two cans of cannellini beans simmered in four-cheese pasta sauce, then buried under mozzarella and baked until the edges bubble and the pepperoni curls. One skillet, straight from the stovetop into the oven..
SPECIAL NOTES:
No oven-safe skillet? Build the base in any pan, transfer to a 9x13 baking dish, then top and bake.
Make-ahead: Assemble through the simmer step, refrigerate up to 3 days, then top with cheese and bake, adding about 5 minutes.
Serve with a slice of crusty bread for scooping.
1. Heat a large oven-safe frying pan over medium heat. After 2 minutes, add the olive oil and onions. Sauté them for about 5 minutes.
2. Add the garlic, half of the pepperoni slices chopped, Italian seasoning and red pepper flakes. Stir constantly for 1 minute.
3. Stir the kale in to wilt it. Cook, mixing together for another 2-3 minutes until the kale is wilted and deep green.
4. Stir in the cannellini beans and pasta sauce.
5. Stir in the basil, salt and pepper. Reduce heat to low and simmer gently for 5 minutes.
6. Preheat oven to 425 degrees Fahrenheit. Set the oven rack in the upper third of the oven.
7. Turn off the heat under the frying pan. Mix together the two mozzarella cheeses. Then sprinkle that cheese over top the beans.
8. Arrange the remaining pepperoni slices over top the cheese.
9. Sprinkle the Parmesan cheese over the top.
10. Bake until the cheese is melted and starts to brown and the edges bubble, 15 to 17 minutes.
11. Let it sit for 5 minutes so the sauce sets up enough to scoop cleanly.
Yield: 6 Servings as a Main, 8 Servings as a Side
