Pizza-Style Butter Beans
A refreshing alternative for a large group is this butter bean dish. The simmering of rosemary and cheese rind with the beans adds terrific flavor, but in a hurry, use two fifteen-ounce cans of drained organic butter beans and proceed with steps three, four, and five. Place this on an informal buffet and wait for the comments and compliments!
8 servings
INGREDIENTS:
2 ½ cups dry Corona beans or butter beans (about 1 pound)
½ teaspoon sea salt
1 large sprig fresh rosemary (about 4 inches long)
1 rind Parmigiano Reggiano cheese rind
¼ cup extra virgin olive oil
4 garlic cloves, minced
¼ teaspoon crushed red peppers
1 teaspoon dried oregano
1 can (14.5 ounces) tomato sauce
1 cup salami or pepperoni, small diced
1 ⅓ cups mozzarella, coarsely grated (about ⅓ pound)
½ cup Parmigiano Reggiano cheese, finely grated
¼ cup fresh basil leaves, finely sliced into ribbons
DIRECTIONS:
1. Place the butter beans in a bowl and cover them with filtered water by three inches. Refrigerate overnight.
2. Drain the butter beans—and place them in a large saucepan with the salt, rosemary, and cheese rind. Cover with filtered water by one inch. Place them in a saucepan with filtered water to cover about three inches above the beans. Bring to a boil and reduce to a simmer. Simmer until the beans are tender, about one to one-and-a-half hours (this will depend on the age and type of bean). If necessary, add more filtered water as it simmers. Discard any excess water, rosemary, and cheese rind.
3. Preheat the oven to 475°F.
4. Meanwhile, heat the olive oil in a Dutch oven until it shimmers. Add the garlic, crushed red peppers, and oregano. Cook until the garlic is fragrant but not browned. Add the tomato sauce, salami, and drained cooked beans. Bring to a simmer. Sprinkle the mozzarella, then Parmigiano cheese evenly over the top. Place in the oven and bake until the cheese is melted and browned in spots.
5. Serve hot and sprinkled with basil.
Pizza-Style Butter Beans
Ingredients
- 2 ½ cups dry Corona beans or butter beans (about 1 pound)
- ½ teaspoon sea salt
- 1 large sprig fresh rosemary (about 4 inches long)
- 1 rind Parmigiano Reggiano cheese rind
- ¼ cup extra virgin olive oil
- 4 garlic cloves, minced
- ¼ teaspoon crushed red peppers
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) tomato sauce
- 1 cup salami or pepperoni, small diced
- 1 ⅓ cups mozzarella, coarsely grated (about ⅓ pound)
- ½ cup Parmigiano Reggiano cheese, finely grated
- ¼ cup fresh basil leaves, finely sliced into ribbons
Instructions
- Place the butter beans in a bowl and cover them with filtered water by three inches. Refrigerate overnight.
- Drain the butter beans—and place them in a large saucepan with the salt, rosemary, and cheese rind. Cover with filtered water by one inch. Place them in a saucepan with filtered water to cover about three inches above the beans. Bring to a boil and reduce to a simmer. Simmer until the beans are tender, about one to one-and-a-half hours (this will depend on the age and type of bean). If necessary, add more filtered water as it simmers. Discard any excess water, rosemary, and cheese rind.
- Preheat the oven to 475°F.
- Meanwhile, heat the olive oil in a Dutch oven until it shimmers. Add the garlic, crushed red peppers, and oregano. Cook until the garlic is fragrant but not browned. Add the tomato sauce, salami, and drained cooked beans. Bring to a simmer. Sprinkle the mozzarella, then Parmigiano cheese evenly over the top. Place in the oven and bake until the cheese is melted and browned in spots.
- Serve hot and sprinkled with basil.
Nutrition Facts
Calories
313.13Fat (grams)
19.57 gSat. Fat (grams)
7.01 gCarbs (grams)
20.03 gFiber (grams)
4.95 gNet carbs
15.08 gSugar (grams)
3.5 gProtein (grams)
15.73 gSodium (milligrams)
994.42 mgCholesterol (grams)
32.79 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.