Cheesy Pizza Beans with Toast
This super easy dish comes together quickly for a delicious appetizer, snack or supper that the whole family will enjoy!
- Pulse
- Beans
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Makes
- 6 servings
Nutrition
- Serving Size 1/6 of recipe (not including bread)
- Calories 248
- Fat 10 g
- Saturated Fat 5 g
- Cholesterol 26 mg
- Carbohydrate 27 g
- Fibre 8 g
- Sugars 8 g
- Protein 15 g
- Sodium 715 mg
- Potassium 823 mg
- Iron 4 mg
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz/796 mL) crushed tomatoes
- 1 tsp (5 mL) Italian seasoning
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) chili flakes
- 2 cups (500 mL) cooked Great Northern beans (see tips)
- 4 cups (224 g) fresh spinach, roughly chopped
- 1/2 cup (125 mL) low sodium vegetable broth
- 1 1/2 cups (375 mL) grated mozzarella cheese
- fresh basil or parsley leaves, for garnish
- toasted sourdough bread, to serve
Directions
Preheat oven to 400°F (200°C).
Place a large oven-proof skillet over medium heat. Add oil, onion, and garlic and cook until onion is softened, 3-4 minutes.
Add tomatoes, Italian seasoning, salt, pepper and chili flakes. Stir to combine and bring to a simmer.
Add beans, spinach and broth. Stir to combine and cook until spinach is wilted, and liquid has reduced, about 5 minutes.
Sprinkle with mozzarella cheese and bake in preheated oven until cheese is golden and bubbling, about 10 minutes.
Top with fresh basil. To serve, scoop cheesy beans with toasted bread.
tips
If you don’t have time to cook Great Northern beans from dry, you can use another canned white bean like cannellini or white kidney beans instead. A 19 oz (540 mL) can drained and rinsed will yield 2 cups (500 mL) of cooked beans.
Check out the link below for info on cooking dry beans, like Great Northern beans!
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