Pizza Beans (Easy One-Pan Dinner)

Skillet of saucy beans with text overlay that reads pizza beans.

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These pizza beans are cozy, saucy, and wildly comforting. Creamy butter beans are simmered in a garlicky marinara, topped with a simple homemade vegan cheese sauce, and finished with basil. Serve with garlic bread and try not to eat the whole pan.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 4

Author: Sam Turnbull

Ingredients

For the pizza beans:

1 tablespoon olive oil
1 small yellow onion finely chopped
3 cloves garlic minced or pressed
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes optional for spice
2 cans (15 oz / 425 g each) butter beans (also called lima beans) drained and rinsed
1 jar (20 oz/ 600 mL) marinara sauce (or 2½ cups homemade)
2 cups baby spinach optional
Salt and pepper to taste
Fresh basil leaves and vegan parmesan optional for topping

For the vegan cheese sauce:

1 cup plant-based milk (such as oat or soy)
½ cup raw cashews (softened if needed, see step 1)
¼ cup nutritional yeast
2 tablespoons lemon juice
2 teaspoons tapioca starch or cornstarch
1 teaspoon garlic powder
1 teaspoon salt

US Customary - Metric

Instructions

Soften the cashews (optional): If you have a high-powered blender, you can skip this step. Otherwise, add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes until very tender. Drain and rinse well before using in the cheese sauce. (Softening the cashews helps them blend smoothly into a creamy sauce.)
Cook the base: Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Stir in the oregano and red pepper flakes (if using) and cook for 30 seconds more.
Simmer the beans: Stir in the butter beans and marinara sauce. Bring to a gentle simmer and cook for 5–7 minutes until thick and saucy, adding a splash of water if needed to thin. Stir in the spinach (if using) and let it wilt. Reduce heat to low.
Make the cheese sauce: Add the plant-based milk, cashews, nutritional yeast, lemon juice, tapioca starch, garlic powder, and salt to a blender and blend until completely smooth. Pour into a small saucepan and cook over medium heat, whisking constantly, until thick and glossy, 3–5 minutes.
Top with the cheese sauce: Spoon the cheese sauce over the beans in swirls or dollops.
Broil (optional): Place the skillet on the top oven rack under the broiler for 2–4 minutes, until the top is lightly browned and bubbling. Watch closely, as it can brown quickly.
Serve: Remove from the oven and top with fresh basil and vegan parmesan if desired. Serve hot with garlic bread, focaccia, or crusty bread.

Notes

Bean swaps: Butter beans (also called lima beans) are my favorite here because they’re big and creamy, but you can also use cannellini beans, great northern beans, white kidney beans, or chickpeas (a little less creamy, but still delicious).

Using store-bought vegan cheese:If you prefer, you can skip the homemade cheese sauce and use store-bought vegan mozzarella instead. For best results, buy a block and grate it yourself. If using pre-shredded, give it a quick rinse in a strainer and pat dry to remove some of the starchy coating (this helps it melt more smoothly). Sprinkle over the pizza beans and place under the broiler until melted, keeping a close eye on it so it doesn’t burn.

Extra pizza toppings: For even more pizza flavor, stir in or sprinkle on your favorite toppings. Try vegan pepperoni, sautéed mushrooms, black olives, roasted red peppers, cooked crumbled vegan sausage, smoked tofu cubes, or sliced jalapeños.

Oil-free option: Skip the olive oil and sauté the onion in a splash of water or vegetable broth instead. Add more as needed to prevent sticking.

Gluten-free option: This recipe is naturally gluten-free. Just be sure to serve with gluten-free bread or sides if needed.

Storage + reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a saucepan over low heat or in the microwave. If the beans thicken, add a splash of water.

Freezing: For best texture, freeze the beans and cheese sauce separately for up to 2 months. Thaw overnight in the fridge, then reheat separately in a saucepan over low heat or in the microwave. If the beans thicken, add a splash of water. If the cheese sauce thickens, add a splash of plant milk and stir until smooth. Dollop the warmed cheese sauce over the hot beans and enjoy.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/pizza-beans/

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