Description
A sizzling skillet of creamy kidney and black beans simmers in herby pizza sauce, crowned with molten mozzarella and Parmesan. Garnished with bright basil, each spoonful packs a tangy, cheesy punch and a protein boost.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 15 ounce can kidney beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 cup pizza sauce
- 1/2 cup part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh basil, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until translucent, about 3 minutes.
- Stir in garlic, oregano, basil, and red pepper flakes and cook for 1 minute.
- Add kidney beans, black beans, and pizza sauce and bring to a simmer.
- Sprinkle mozzarella and Parmesan over the beans and cover until the cheese melts, about 2 minutes.
- Season with salt and black pepper to taste.
- Garnish with fresh basil and serve warm.
Notes
- For extra protein add cooked Italian sausage or shredded chicken.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently over low heat on the stovetop or in the microwave.
- Customize the spice level by adjusting the amount of red pepper flakes.