One pan beans pizzaiola
4 serves
10 m prep
20 m cook
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
1 red capsicum, chopped
2 teaspoons dried oregano
2 x 400g cans no added salt borlotti beans, drained, rinsed
400g can no added salt chopped tomatoes
400g jar tomato passata
⅓ cup chopped fresh parsley
1 cup grated mozzarella cheese
4 slices wholegrain sourdough, toasted
Method
Heat oil in a large ovenproof frying pan over a medium-high heat. Add onion, garlic, capsicum and oregano. Cook, stirring, for 4-5 minutes, until softened.
Stir in beans, tomatoes, passata and ⅓ cup water. Bring to the boil. Reduce heat. Simmer for about 10 minutes, stirring occasionally, until slightly thickened.
Remove from heat. Stir in half the parsley. Top with mozzarella.
Place pan under a preheated grill for 2-3 minutes until cheese is melted and light golden. Spoon beans over toast. Serve sprinkled with remaining parsley and seasoned with pepper.
Tips
- For added flavour, spray or brush bread lightly with olive oil and cook for 1-2 minutes each side in a non-stick grill pan over a high heat until lightly charred. Rub each toast slice with a halved garlic clove.
- If you like spicy flavours, serve sprinkled with a pinch of dried chilli flakes.
Last updated05 June 2024