Main
Creamy Pizza Beans
45 minServes 4Nutri-Score C€€
C
45 min
45 minCreamy Pizza Beans
what you need
Ingredients
butterDairy28 g
Italian sausage (casings removed and crumbled)Meat3 pieces
shallot (finely chopped)Produce1 piece
garlic (large clove, minced)Produce1 piece
red pepper flakes (a pinch)Spices1 g
tomato pastePantry30 g
chicken broth (a splash for deglazing, the rest for the sauce)Pantry250 ml- cannellini beans (drained (two 425 g cans))Pantry850 g
half-and-half (or cream)Dairy240 ml- Parmesan rind (optional)Dairy1 piece
salt (to taste)Spices2 g
black pepper (to taste)Spices1 g
Parmesan cheese (freshly grated)Dairy60 g
fresh parsley (chopped)Produce10 g- sourdough bread (sliced, for garlic bread)Bakery4 pieces
mozzarella (for topping, optional)Dairy60 g
per serving
Nutrition
444kcal
- Carbs
- 33 g
- Proteins
- 20 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Spatula
Grater
step by step
Method
- Step 1
Brown the sausage
- Melt the butter in a large skillet or shallow pan over medium heat.
- Add the crumbled Italian sausage and cook until well browned.
- Step 2
Build the base
- Stir in the shallot, garlic and red pepper flakes and sauté until softened and fragrant.
- Add the tomato paste and cook, stirring, until it darkens to a deep red color.
- Deglaze with a splash of chicken broth, scraping up the browned bits.
- Step 3
Simmer the beans
- Add the cannellini beans, the remaining chicken broth, the half-and-half and the Parmesan rind.
- Stir to combine and simmer uncovered on low heat until the beans soften and the sauce thickens.
- Lightly mash some of the beans for a creamier texture.
- Step 4
Finish the sauce
- Remove the Parmesan rind and season with salt and pepper.
- Stir in a generous amount of grated Parmesan until glossy and creamy.
- Step 5
Toast the bread and serve
- While the beans simmer, toast the sliced sourdough garlic bread.
- Top the beans with Parmesan or mozzarella and fresh parsley.
- Serve warm with the toasted bread and extra Parmesan.
most cooked first