Deb's Pizza Beans
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 245.1
- Total Fat: 9.2 g
- Cholesterol: 23.9 mg
- Sodium: 677.4 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 6.5 g
- Protein: 16.5 g
View full nutritional breakdown of Deb's Pizza Beans calories by ingredient
Introduction
I like to think of this as a vegetable-rich (but not overwhelming, should you be trying to entice the hesitant) baked ziti where the ziti is replaced by giant beans. I like to think of this as a vegetable-rich (but not overwhelming, should you be trying to entice the hesitant) baked ziti where the ziti is replaced by giant beans.Number of Servings: 6
Ingredients
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1 tbsp Olive Oil
1 cup, chopped Onions, raw
2 stalk, large (11"-12" long) Celery, raw
1 cup, chopped Carrots, raw
60 mL Red Wine (0.25 C)
115 grams Kale (4 oz)
3.5 cup 365 Organic Diced Tomatoes (2 cans)
455 grams Cannellini Beans - White Kidney Beans (1 can)
225 grams Mozzarella Cheese, part skim milk (8 oz)
16 grams Parmesan Cheese, grated (0.25 C)
Directions
Prepare the beans and vegetables: Heat the oven to 425 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.
Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.
Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler.
Recipe courtesy of www.smittenkitchen.com
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ILANIASTAR.
Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.
Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler.
Recipe courtesy of www.smittenkitchen.com
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ILANIASTAR.