Pizza Beans On Toast Recipes

Steps:

• Heat the oil in a small saucepan over a low heat and fry the onion with a pinch of salt for 10 mins, or until softened. Add the garlic and oregano and fry for 1 min more. Stir in the tomatoes, tomato purée and ½ tsp sugar, plus some seasoning. Bring to a simmer and cook, uncovered, for 10 mins, stirring often. After 10 mins, blitz everything together with a hand blender. Tip in the beans and simmer for 5 mins more.
• Heat the grill to high. Arrange the bread slices in a single layer on a baking tray and grill on one side until lightly toasted. Flip over and top each piece of toast with the bean mixture, pieces of mozzarella and slices of pepperoni or ham, if using. Slide under the hot grill for 3 mins, or until the cheese has melted and is lightly golden in spots. Scatter with basil leaves before serving.

Steps:

• Press dough into a greased 15x10x1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown., Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute or until crisp-tender. Add the beans and tomatoes; bring to a boil. Cook, uncovered, for 2 minutes or until heated through; drain., Sprinkle 2/3 cup cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.

Steps:

• In a large skillet, brown sausage over medium heat until no longer pink, breaking it into crumbles. Transfer to a 5-qt. slow cooker with a slotted spoon. Add celery and onion to skillet; cook until softened, about 5 minutes. Drain. Add vegetable mixture and the next 6 ingredients to slow cooker; mix well. Cover and cook on low until bubbly, 6-8 hours. If desired, serve with toppings., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.