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Best tie dye pizza beans in a skillet with pesto swirled on top

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 551 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • ½ yellow onion chopped (white or red will work too)
  • 3 cloves garlic minced
  • ¼ cup tomato paste
  • ⅓ cup vodka
  • 1 cup milk
  • 1 teaspoon kosher salt
  • 1 (15oz can) white beans drained and rinsed (cannellini, navy, great northern, or butter beans are all great white bean choices)
  • 1 (15oz can) can chickpeas drained and rinsed
  • 1 tablespoon butter optional
  • ¼ cup grated Parmesan
  • ½ cup shredded mozzarella
  • ⅓ cup pesto

Instructions
 

  • 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.
    1 tbsp olive oil, ½ yellow onion, 3 cloves garlic
  • 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.
    ¼ cup tomato paste, ⅓ cup vodka, 1 cup milk, 1 tsp kosher salt
  • 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. Keep your eyes on it. The sauce should bubble lightly. If you notice heavy bubbling, reduce the heat; we do not want it to burn.
    1 (15oz can) white beans, 1 (15oz can) can chickpeas, 1 tbsp butter
  • 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. Garnish with fresh herbs and serve with bread for dipping.
    ¼ cup grated Parmesan, ⅓ cup pesto, ½ cup shredded mozzarella

Nutrition

Calories: 551kcalCarbohydrates: 52gProtein: 25gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 33mgSodium: 1450mgPotassium: 1059mgFiber: 13gSugar: 7gVitamin A: 1018IUVitamin C: 5mgCalcium: 382mgIron: 6mg
Keyword beans, high-fiber, one-pan, one-pot, vegetarian
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