High Protein Pizza Beans

Ingredients

• 1 tbsp olive oil (plus more for drizzling)
• 1 yellow onion (small, finely chopped)
• 6 cloves garlic (minced (4-6 cloves depending on preference))
• 3 oz cannellini beans (15 oz cans, drained; great northern beans also work)
• 2 cup marinara sauce
• 1 cup chicken bone broth (can sub vegetable broth or regular chicken broth)
• 1 cup fresh basil (chopped)
• 0.5 tsp salt (0.5-1 tsp to taste)
• 1 tsp italian seasoning
• 3 tbsp fresh grated parmesan
• 2 cup fresh kale (chopped; can sub green of choice)
• 1 cup low moisture mozzarella (shredded or grated)
• red pepper flakes (pinch for topping)
• sourdough bread (toasty bread of choice for serving)

Steps

1. 1

   Preheat your oven to 450°F (230°C).

2. 2

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.

3. 3

   Add the finely chopped yellow onion to the skillet and cook for 5 minutes until softened.

4. 4

   Add the minced garlic and cook for another 3 minutes until fragrant.

5. 5

   Add the drained cannellini beans, marinara sauce, bone broth, chopped basil, salt, Italian seasoning, and grated parmesan to the pot. Stir well to combine.

6. 6

   Partially mash the beans using a potato masher or the bottom of a jar. Aim to mash approximately 25% of the beans to create a creamy base while keeping the rest whole for texture.

7. 7

   Bring the mixture to a gentle simmer. Be careful not to let it reach a full boil. Cook for 10–15 minutes, stirring occasionally, until the sauce has thickened slightly.

8. 8

   Turn the heat down to low and fold in the chopped kale until just wilted.

9. 9

   Turn off the heat and sprinkle the shredded mozzarella cheese evenly over the top of the bean mixture.

10. 10

    Place the skillet into the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.

11. 11

    Remove from the oven and top with a pinch of red pepper flakes and a drizzle of olive oil. Serve immediately with toasted sourdough or your bread of choice.

Notes

Mashing about 25% of the beans is key for a velvety sauce. Avoid boiling the sauce to keep it rich and creamy. For a vegan version, use vegan parmesan, vegetable broth, and vegan mozzarella. Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition per serving

• main
• one-pot
• high-protein
• vegetarian-option
• dinner
• beans
• baked