This dish is essentially a deconstructed cheese pizza: tangy tomato sauce, herby oregano, and bubbly melted cheese. This dish is inspired by Deb Perlman’s genius recipe for Pizza Beans. The beans, while not a traditional pizza topping, are a nod to a traditional Greek dish consisting of braised gigante beans and tomatoes. No matter how you describe it, this meal is delicious. If you’d like to double down on the pizza theme I would recommend serving this with a side of crusty garlic bread.
Gigante Beans in Tomatoes
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and chopped
- 1 garlic clove, minced
- 1 tbsp oregano
- 1 (14.5 oz.) can crushed tomatoes
- 2 (14.5 oz.) cans lima beans or 14.5 ounces of gigante beans
- 8 oz. shredded mozzarella
- 2 tbsp minced fresh parsley or fresh oregano leaves (optional)
Stir together the olive oil, onion, celery, carrot, garlic, and oregano in a Suvie pan. Insert into your Suvie and broil for 10 minutes, rotating pan halfway through cooking.
Remove pan and add crushed tomatoes, beans, 1 tsp salt, and 1 tsp freshly ground black pepper.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
Remove pan from your Suvie.
Sprinkle mozzarella all over the beans and reinsert into your Suvie.
Broil for 10 minutes, or until browned and bubbling, rotating pan halfway through cooking.
Divide between plates, garnish with parsley or oregano (if using), and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutritional Information per serving (4 servings per recipe): Calories 350, Total Fat 17g, Total Carbohydrates 11g, Total Sodium 939mg, Total Protein 22g