Pizza Beans Skillet

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 (28-oz.) can whole tomatoes

2 tbsp. extra-virgin olive oil

3 cloves garlic, finely chopped

2 tbsp. tomato paste

1/2 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1 tsp. (or more) kosher salt

1/2 tsp. granulated sugar (optional)

2 (14.5-oz.) cans cannellini beans, drained, rinsed

1 c. shredded mozzarella

1/4 c. finely grated Parmesan

Fresh basil leaves, for serving

Directions

Pour tomatoes and their juices into a large bowl. Using clean hands, tear into about 1/2" pieces. Set aside.

In a large skillet over medium heat, heat oil. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring constantly, until darkened and starting to stick to bottom of skillet, 1 to 2 minutes.

Add reserved tomatoes, oregano, red pepper flakes, and 1 tsp. salt. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced and slightly thickened, 10 to 15 minutes. Taste and add granulated sugar for more sweetness, if needed.

Add beans and stir to combine. Cook, stirring occasionally, until heated through, 1 to 2 minutes more; season with salt, if needed.

Heat broiler to high. Top pizza beans with mozzarella and Parmesan. Broil, watching closely, until bubbling and browned, 1 to 2 minutes.

Top with basil.

Nutrition

• Calories: 458
• Total Fat: 16 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 28 mg
• Sodium: 1237 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 14 g
• Total Sugars: 7 g
• Protein: 27 g