Garlicky tomato sauce, gooey mozzarella cheese, maybe a dash of red pepper flakes—all of the best flavors of pizza wrapped up in...a bowl of beans?
Yes! All month long our Cookbook Club is cooking through Deb Perelman’s latest book, Smitten Kitchen Every Day, and her Tomato & Gigante Bean Bake (a.k.a. Pizza Beans) is proving to be a Club favorite. Perelman describes it as a “vegetable-rich (but not overwhelming, should you be trying to entice the hesitant) baked ziti where the ziti is replaced by giant beans”—and then she covers it all with a mix of mozzarella and Parmesan cheeses.
Sold yet? Our Club members sure are:
Erin Newbery: “Boy, did I love this dish!! So did my husband! We found it super flavorful!”
Poonam Shrivastava: “The end result: Great. My husband, who is NOT a fan of beans, just said, ‘You can make this anytime. I won’t complain about the beans.’”
MaryLou Battista: “This was incredible and I can’t wait to get more of these huge beans so I can make it again.”
If you don’t have a copy of the book yet, you can find Perelman’s recipe for Pizza Beans here. But beans aren’t the only dish you should pizza-fy! You can also satisfy those pizza-flavor cravings with 5 more things that wrap up the best parts of pizza into entirely different dishes:
New to the Cookbook Club? Head here to get up to speed on what’s ahead, and then fill us in on your favorite pizza-fied dish in the comments!
Written by: Lindsay-Jean Hard
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