Pizza beans - tomato and gigante bean bake from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 24, 2023

    As written it is surprisingly bland baked beans dish with catchy name made more visually appealing with cheesy topping much like Tex Mex pinto beans. Going in I knew I had to up the flavor by adding more herbs and small splash of fish sauce but wished I did not add the full amount of canned tomato called for in this recipe. The cooked taste of Marcella beans cooked with sofrito were already very good, but adding this much tomato ruined the wonderful bean flavor. I much prefer charro, cowboy, bbq, or simple baked beans than this one. I normally like Smitten Kitchen recipes but this one was disappointing. Even though i love Marcella beans in other applications, I ended up throwing out the leftovers.

  • sayeater on August 12, 2022

    A popular recipe online. I've made this a few times. Amped up the spices quite a bit to my liking. Even made a vegan version with Myokos fresh "mozz". A good recipe to serve to those who are skeptical about beans.

  • wjjjww on May 13, 2022

    i used some leftover lasagna filling and jarred spaghetti sauce (raos) and spinach. refrigerator clean out! so delicious!

  • Barb_N on March 01, 2021

    EYB to the rescue! I was wracking my brain to come up with a tasty way to serve gigante beans I cooked yesterday. This came up near the top of my search and I had all the ingredients on hand, including mozzarella which I usually don’t keep around. Not wanting to dirty another baking dish, I kept this in the Dutch oven but I wish I had put it in a lasagne dish so there would be more surface area for the top layer of cheesy browned beans.

  • kzwa on January 09, 2021

    This was good. It wasn’t quite savory enough for me, so I’d probably add a little more parm or some meat next time

  • MMarlean on February 06, 2018

    Adding to my repertoire. Didn't have kale. Substituted zucchini and marinated artichoke hearts.

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