As a little inside scoop, when I first pitched this recipe, the title was “pizza beans (hear me out!),” but no one needed convincing (I mean Smitten Kitchen’s aptly named recipe is quite well-known). At the intersection of cozy and easy, you’ll find pizza beans. Paired with some toasty garlic bread, this is about as close to a warm hug as it gets.

What are they, you ask? Exactly what they sound like! A skillet of canned beans and aromatics simmered in marinara sauce, topped with cheese, and broiled until bubbly, gooey, and just a little browned on top. When you pull it out of the oven, you top it with more pizza toppings — Parm, basil, red pepper flakes, and a little honey for that extra-special touch.

This dish is a great way to use up any extra vegetables or protein hanging out in your fridge (aka future pizza toppings). Sauté leftover vegetables with the aromatics, layer protein with the cheese on top, and mix and match as you see fit! Just like with pizza, you’re only limited by your own creativity.

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Key ingredients in Pizza Beans

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Pizza Beans

Serves 4 to 6

For the pizza beans:

1 medium yellow onion

2 cloves garlic

2 (about 15-ounce) cans cannellini or butter beans

2 tablespoons olive oil

1/2 teaspoon dried oregano

5 ounces baby spinach (about 5 packed cups)

2 1/2 cups marinara sauce (about 20 ounces)

8 ounces shredded low-moisture mozzarella cheese (about 2 cups)

For serving:

4 sprigs fresh basil

1/4 cup grated Parmesan cheese (about 1 ounce), plus more for serving

Red pepper flakes (optional)

Honey (optional)

Garlic bread

1. Arrange a rack in the top third of the oven and heat the broiler.

2. Halve and thinly slice 1 medium yellow onion (about 1 1/4 cups). Thinly slice 2 garlic cloves. Drain 2 (about 15-ounce) cans cannellini or butter beans, but don’t rinse.

3. Heat 2 tablespoons olive oil in a medium (10-inch) broiler-proof skillet over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and starting to brown, 5 to 8 minutes. Add the garlic and 1/2 teaspoon dried oregano, and cook until fragrant, about 30 seconds.

4. Reduce the heat to medium. Add 5 ounces baby spinach in two batches, and stir until just wilted. Add the beans and 2 1/2 cups marinara sauce. Cook, stirring occasionally, until starting to bubble, 3 to 5 minutes. Remove the skillet from the heat. Sprinkle with 8 ounces shredded low-moisture mozzarella cheese.

5. Transfer the skillet to the oven. Broil until the cheese is melted and browned in spots, 3 to 5 minutes. Meanwhile, pick the leaves from 4 fresh basil sprigs and tear if large (about 1/2 cup loosely packed).

6. Sprinkle the beans with 1/4 cup grated Parmesan cheese, then garnish with the basil leaves and red pepper flakes if desired. Drizzle with honey if desired. Serve with garlic bread and more grated Parmesan cheese.

Recipe notes

Make ahead: The pizza beans can be assembled, covered, and refrigerated up to one day ahead. Bake in a 350-degree oven until warmed through and the cheese starts to melt, about 15 minutes. Switch the oven to broil. Broil until the cheese is browned in spots.

Storage: Leftovers can be refrigerated in an airtight container for up to four days.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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