Pizza Beans / Tomato and Gigante Bean Bake
From smittenkitchen.com
50 min8
A hearty baked casserole of giant white beans, tomatoes, kale and vegetables topped with melted mozzarella and Parmesan.
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| prepPreheat oven to 475°F / 245°C | |||||||||
| 30 ml olive oil | Sauté onion, celery & carrot, 10 min | Add garlic, cook 1 min | Deglaze with wine, simmer 1–2 min | Add kale, cook 1–2 min until collapsed | Add tomatoes, bring to simmer | Add beans & broth, simmer 10 min | Top with mozzarella then Parmesan | Bake 475°F / 245°C, 10–15 min until browned | Finish with parsley (optional) |
| 1 large onion, chopped | |||||||||
| 2 celery stalks, diced | |||||||||
| 1 large or 2 regular carrots, diced | |||||||||
| Salt and freshly ground black pepper or red pepper flakes | |||||||||
| 2 large garlic cloves, minced | |||||||||
| 60 ml dry white or red wine (optional) | |||||||||
| 115 grams curly kale leaves, chopped or torn | |||||||||
| 550 grams crushed tomatoes | |||||||||
| 455 grams cooked firm-tender giant white beans | |||||||||
| Up to 175 ml vegetable broth | |||||||||
| 225 grams mozzarella, coarsely grated | |||||||||
| 35 grams grated Parmesan | |||||||||
| 5 grams roughly chopped fresh flat-leaf parsley, for garnish (optional) | |||||||||
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