Pizza Beans

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So, these were good. I mean, it’s beans for dinner, but still. They tasted more like lasagna beans, and I would give them a 7.5 and make them again. The recipe came from smittenkitchen.com:
Pizza Beans
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 large or 2 regular carrots, diced I increased this
  • Salt and freshly ground black pepper or red pepper flakes I added crushed red pepper and probably 1 Tbs. of Italian seasoning
  • 2 large garlic cloves, minced I increased this
  • 1/4 cup (60 ml) dry white or red wine (optional) We used red
  • 4 ounces (115 grams) curly kale leaves, chopped or torn I measured it and it was like 2/3 of a bunch, so I ended up just using most of the rest of the bunch
  • 2 1/4 cups (550 grams) crushed tomatoes (28-ounce or 800-gram can minus 1 cup; reserve the rest for another use) I used 28 oz. of diced and then cut them on a cutting board. I also added about 3/4 can of tomato paste
  • 1 pound (455 grams) cooked firm-tender giant white beans I used more than this, probably 1 1/2 times
  • Up to 3/4 cup (175 ml) vegetable broth I left this out
  • 1/2 pound (225 grams) mozzarella, coarsely grated
  • 1/3 cup (35 grams) grated Parmesan
  • 2 tablespoons (5 grams) roughly chopped fresh flat-leaf parsley, for garnish (optional)
recipe retrieved from:
https://smittenkitchen.com/2017/09/pizza-beans-cookbook-preview/

So, you basically saute the vegetables in oil until they get softened, and then use the wine to deglaze the pan and then boil the alcohol off. I added the seasonings, tomatoes, and then the kale. Then I added the beans and warmed it through. I put it in a 9x13 pan and baked it at 400 for about 30 minutes.

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