Name: PIZZA BEANS
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 350 g of shop bought pasta sauce. Go for tomato + basil or tomato + garlic; 1 jar Organic White Beans / Queen Cannellini Beans with their bean stock; ½ tbsp of oregano (optional, if for kids); 200 g fresh spinach; 150 g mozzarella cheese, torn; 30 g parmesan cheese, grated (or veggie alternative); A small bunch of basil (roughly 10g); Sweetcorn; Peppers; Mushrooms; Black olives; Pepperoni; Ham; Artichokes; Chili flakes, to taste; Pasta sauce - 350 g passata plus a small bunch of fresh basil and 1 garlic clove, crushed; A fresh rocket salad; Garlic bread

LET US KNOW WHAT YOU THINK

Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

V* G

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Pizza Beans

This is one for the kids, or the inner-kid in yourself. Melty cheese, tomato base, loaded with whatever toppings are to your liking. This is a rough concept that we want you to roll out, remix and do your own way. The key things? White beans, tomato + cheese. That’s all folks. Wolf this down with garlic bread and a zingy green salad. This recipe will feed 3-4 kids, and roughly 2 hungry adults!

Feeds: 3

Takes: 20 minutes

Ingredients

1 tbsp olive oil
1 onion, finely chopped
350 g of shop bought pasta sauce. Go for tomato + basil or tomato + garlic
1 jar Organic White Beans / Queen Cannellini Beans with their bean stock
½ tbsp of oregano (optional, if for kids)
200 g fresh spinach
150 g mozzarella cheese, torn
30 g parmesan cheese, grated (or veggie alternative)
A small bunch of basil (roughly 10g)

Toppings

Kid friendly:

Sweetcorn
Peppers
Mushrooms

Jazz it up:

Black olives
Pepperoni
Ham
Artichokes

Optional extras:

Chili flakes, to taste

Substitutions

Pasta sauce - 350 g passata plus a small bunch of fresh basil and 1 garlic clove, crushed

Serving Suggestions

A fresh rocket salad
Garlic bread

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
Heat the olive oil in a large pan over a medium-high. Add the onion with a pinch of salt and sweat for 8 minutes until soft. This is a great time to add some hidden veg to the sauce, chuck in some finely chopped carrot or pepper for example - it’s all good in the dish.
step 2
Add the tomato sauce and beans with their bean stock. Add the oregano, if using, and simmer a little. If the mixture looks too dry or thick, fill the jar of sauce ⅓ with water, give it a shake and throw that in too. Simmer the mixture for 5 minutes until bubbling and hot, then add the spinach and allow to wilt. Turn your grill on to a high setting at this point.
step 3
If you’re pan is grill-proof, top the mixture with torn mozzarella pieces, parmesan and any other toppings you want to add. OR, transfer the mixture to a medium sized oven proof wide dish and add all of the toppings.
step 4
Grill for 5 minutes or so until golden brown.
step 5
Garnish with fresh basil and serve with a fresh green salad and garlic bread.

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans