pizza beans

Your family will love this easy one-skillet butter bean recipe, made with pizza cheese, baby spinach, tomato and garlic. 
I like to serve this one-skillet dinner with garlic bread or toasted baguette and arugula salad on the side.  

Skillet Butter Bean Recipe with Pizza Cheese &amp; Spinach 

olive oil

garlic cloves, minced

tomato paste

water

butter

baby spinach

bag grated Pizza cheese cheese

Fresh basil, oregano or thyme

Serve with garlic bread

Heat oven to 475 F

Heat olive oil over medium heat

Add garlic,

Add tomato paste

Cook for 1 minute more, stirring almost constantly so the garlic doesn’t burn. 

Add the water and bring to a boil

, stirring to blend the water in with the oil and tomato paste. 

Add the beans, spinach and HALF of the cheese

Top with the remaining cheese

Bake for about 10 minutes

until the cheese is completely melted and the tomato sauce is bubbly.

Snip fresh herbs

over the butter beans before serving with garlic bread, or your favorite toasted bread

I have never had butter beans but I will be making this being vegan and loving beans fabulous recipe and thank you so much for posting this!  I used to be a big pizza fan! but cant have that many carbs now.

At first glance of the photo you won't realize how healthy this is! Never would have thought to try these ingredients together, but it works so well!

What a great idea to cook beans in tomato sauce and cheese -- this might get my kids to eat more beans! :) Will have to try it soon!

Oooh I love that you made this with butter beans! Looks absolutely amazing with all that melty cheese on top.

Oh my! One of my favorite dinner mash ups ever! Love using beans as the base for all of this tasty pizza flavor. YUM!

This was really good! I loved it as it was, but my kids picked out the spinach. Served this with crusty garlic bread and a salad.

I've never had my bean recipes *not* come out dry! Am I doing something wrong?? 

Other than that, this was really pretty good! It definitely needed about 1/4 tsp of salt, but otherwise I was very happy with it. Thanks for the recipe!

Lacto-fermented green beans make a fantastic healthy snack. They&#039;re tangy, flavorful and crunchy and can be flavored up countless ways.

Lacto-Fermented Green Beans (aka "Pizza Beans")

tsp dried oregano (or 1 tablespoon fresh oregano)

garlic (large cloves)

beans

tomatoes (diced)

tbsp sea salt

Gather all ingredients and supplies.

Add garlic and oregano to the bottom of a clean mason jar or fermenting crock.

Pack your green beans into the jar until about 1/3 full.

Add half of the diced tomatoes to the jar.

Pack in more green beans until the jar is about 2/3 to 3/4 full.

Add remaining tomatoes then top the jar off with as many beans as you can until filled to the shoulder of the jar (remember to really pack them in tightly!).

Sprinkle the sea salt into the jar then fill with water up to the first ring on the neck of the jar.

If using a fermenting weight, add it now so all food is completely submerged below the brine.

Using a two-part canning lid, place the lid onto the jar and gently screw down just until you feel resistance, then turn backward a half turn.

Allow the beans to sit at room temperature for two weeks.

Tighten lid down to fingertip tight, then move to cold storage. This could be a refrigerator, root cellar or cold storage (ideally, below 55 degrees).

https://www.youtube.com/watch?v=Bs2Vvi-kPzk

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Garlic, tomatoes, green beans, oregano, and tomatoes come together to make the best snack!
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Fermentation is a wonderful preservation method that allows you to put up a large amount of food in a very short period of time. Because we experienced a hard freeze a bit early this year, we needed to preserve a LOT of green beans all at once! 

In this video, Carolyn shares our favorite fermented pickled green bean recipe that we call "Pizza Beans". By adding ingredients like garlic, oregano, and diced tomatoes, our pickled green beans have a slightly "pizza-like" flavor that we all love!

For the full recipe, visit our blog: homesteadingfamily.com/lacto-fermented-green-beans

Grab our favorite fermenting weights here: https://www.amazon.com/gp/mpc/A3GLGJ303TMM8D
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SUPER FAST AND EASY GREEN BEAN PRESERVATION (Immune Boosting!)

Savory, saucy, and CHEESY white beans that taste like pizza! An easy, comforting, plant-based entrée with just 10 ingredients and 30 minutes required!

Cheesy Vegan Pizza Beans (30 Minutes!)

raw cashews

lemon juice

½ Tbsp nutritional yeast ((for cheesiness))

Tbsp tapioca starch ((for stretchiness // also called tapioca flour))

tsp sea salt

garlic, minced

1/4-1/2 tsp red pepper flakes ((optional))

(15 oz.) can crushed tomatoes

Tbsp dried Italian herbs*

maple syrup ((optional))

white beans, drained and rinsed

chopped basil

Vegan garlic bread

CHEESE SAUCE: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.

BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.

Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.

CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.

Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.

Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.

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