Pizza Beans

It’s the first Lenten Friday of 2018 and I’m marking it with – you guessed it! – a pizza dish.

For years, our Lenten Friday staples were spaghetti with tomato sauce and pizza. This blog series was born out of my desire to experiment with other options. Now in it’s fifth year, I’ve added so many more meatless meals to my repertoire – but pizza-inspired dishes still hold a place in my heart.

These beans are our pizza representation for the year. They’re not overly reminiscent of pizza, but the tomato sauce and cheese made it totally plausible to the kids – they happily ate it up! I loved that it was loaded with veggies, too.

Pizza Beans

Pizza Beans
(from Smitten Kitchen Every Day)
Serves 6-8

2 Tbsp. olive oil
1 large onion, chopped
2 celery stalks, diced
2 carrots, diced
Salt and pepper, to taste
2 garlic cloves, minced
1/4 cup red wine
4 oz.  curly kale leaves, torn into bite sized pieces
2 1/4 cups crushed tomatoes
1 lb. giant white beans
3/4 cup vegetable broth
1/2 lb. mozzarella, grated
1/3 cup  grated Parmesan

 

Soak the beans overnight. Drain, then transfer to an oven-safe dutch oven. Cover with water. Bring to a boil and then turn heat to low. Simmer for 1 1/2 – 2 hours, until beans are soft. Drain and transfer the beans to a bowl. Set aside.

Over medium-high heat, add the oil to the same dutch oven. Add the onion, celery, and carrots and season with salt and pepper. Cook until lightly browned, about 10 minutes. Add garlic and cook until fragrant. Add the wine and scrape up any browned bits in the pan, then continue to cook until the wine disappears. Add the kale and cook for 1-2 minutes, until wilted in. Add the tomatoes and bring to a simmer. Stir in the beans and vegetable broth. Simmer for 10 minutes and adjust seasonings as needed.

Sprinkle mozzarella and Parmesan over the top and bake for 10-15 minutes.

Pizza Beans

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One-Pan Ranch Pork Chops and Vegetables

There was a running joke in college that I would only do the dishes if I had been drinking. I hate washing the dishes and apparently that was the only way it was tolerable. Now, I don’t have to do the dishes often because Mark and I have a deal worked out – if I cook, he’ll clean up.

The problem is that he’s been working late a lot lately so I’ve been having to do both. Solution? One pan (or pot) meals. And lots of them. This was one of the best I tried – super easy and super flavorful. Tiny and I loved them!

RanchPork

One-Pan Ranch Pork Chops and Vegetables
(adapted from Damn Delicious)
Serves 2

2 pork chops
2 large white potatoes, dices
8 oz. green beans
1 Tbsp. olive oil
2 Tbsp. Ranch Seasoning and Salad Dressing Mix
2 cloves garlic, minced
Salt and pepper, to taste

Preheat the oven to 400F degrees.

Coat a baking sheet with nonstick spray. Add the  pork chops, potatoes and green beans to the pan and drizzle with olive oil. Sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste. Toss then shake into a single layer. Bake for about 20 minutes, until pork is cooked through and vegetables are soft. Serve immediately.