Tie Dye Pizza Beans

If you love creamy, comforting beans with a visual twist, this high-fiber Tie Dye Pizza Beans recipe is for you. Beans are drenched in a homemade vodka sauce, then topped with cheese and a pesto swirl. It’s based off of the Rubirosa Tie Dye pizza but in a high-fiber, easy weeknight dinner format.

The Rubirosa Tie Dye Pizza was one of the most Instagrammed foods back in the early to mid 2010s. I was living in NYC in my 20s, and this restaurant was all the rage. The food was fabulous, and this one specific pizza was famous.

I have been on a high-fiber kick recently and love the versatility of beans. So I took inspiration from this viral dish and made a better-for-you version that still has all the delicious flavors of the pizza. I prefer homemade vodka sauce and homemade pesto, but you can make this recipe with store-bought sauces. If you like this, you will love my High Fiber Spinach and Artichoke Orzo.

Jump to:

• why you’ll go crazy for these tie dye pizza beans
• Ingredients
• How to Make High-Fiber Tie Dye Pizza Beans
• Equipment
• Storing Tie Dye Pizza Beans
• Rate this recipe
• Tie Dye Pizza Beans

why you’ll go crazy for these tie dye pizza beans

• Creamy yet light: The tomato and vodka sauce keeps the beans silky without heaviness.
• Colorful presentation: The pesto tie-dye effect makes it visually striking for entertaining.
• Quick weeknight meal: From sauté to plate in under 30 minutes.
• High in fiber: Supports digestion, fullness, and overall gut health.

Ingredients

• Onion – Provides sweetness and depth when caramelized; balances the tomato paste.
• Garlic – Adds aromatic, savory punch that enhances the overall flavor.
• Tomato paste – Concentrated tomato flavor that caramelizes to deepen the sauce.
• Vodka – Helps deglaze the toasty tomato paste
• Milk – Adds creaminess and balances the acidity of tomato paste; can be substituted with cream or half and half.
• White beans – Such as cannellini, great northern, or navy beans. They’re creamier than chickpeas and provide a nice balance
• Chickpeas – Packed with insoluble fiber; adds texture and nutty flavor.
• Butter / Oil – Adds richness and flavor
• Mozzarella – Cheesy topping that melts over the vodka beans
• Parmesan – Umami-packed cheese that melts into the sauce for depth.
• Pesto – Adds freshness, color, and herbal complexity. I use my spinach walnut pesto without pine nuts recipe every time!

See recipe card for quantities.

How to Make High-Fiber Tie Dye Pizza Beans

1. Sauté aromatics: In a pan or pot over medium heat, add olive oil and sauté the chopped onion for 5 minutes until translucent. Add the minced garlic and cook for 3 more minutes, stirring frequently.
2. Make the vodka sauce: Add the tomato paste and spread it slightly with a spatula. Cook for 1 minute, stirring occasionally, until lightly caramelized. Pour in the vodka to deglaze the pan, mixing well. Add the milk and whisk until fully combined. Stir in the kosher salt and let simmer for 1 minute.
3. Add the beans: Pour in the drained white beans and chickpeas. Add butter if using. Raise the heat to medium-high and cook for 5–7 minutes, stirring occasionally, until the sauce has reduced slightly. The sauce should bubble lightly. If you notice heavy bubbling, reduce the heat.
4. Finish and garnish: Lower the heat and stir in the Parmesan. Remove from heat. Sprinkle the mozzarella and additional Parmesan. Blend pesto in a blender first for a smooth swirl if desired. Add pesto to a squeeze bottle, then swirl it over the cheesy beans. Alternatively, dollop small bits of the pesto all over the cheesy beans.
5. Serve: Garnish with fresh herbs and serve with bread for dipping.

Equipment

I use my 3.5 quart Le Creuset braiser for the vodka sauce and beans, but any nonstick skillet should work.

For the pesto, I make mine in a food processor and then transfer about half into a blender. In order to get it thin enough to spread in a squeeze bottle, the blender works best. If you are using store-bought pesto, you can add about half (or more) to the blender.

Storing Tie Dye Pizza Beans

Make-ahead: Prepare the beans up to step 3, before the cheese is added. Cool, and refrigerate in an airtight container for up to 3 days. Continue cooking at step 4, by adding the cheese and topping with pesto.

Reheating: Reheat in the microwave, or gently on the stovetop over low heat, adding a splash of milk to loosen the sauce if needed. Add extra cheese or pesto as desired.

Freezing: This dish can be frozen for up to 1 month. Thaw overnight in the fridge and add additional cheese or pesto before serving..

Rate this recipe

If you make this tie dye pizza beans recipe, I’d love to hear how it turned out. Leaving a rating and a quick review helps support my blog. I’d also love to see your creations if you post them on Instagram or TikTok so be sure to tag me!