Slow Cooker Pizza Beans
This easy, one-pot recipe features tender beans slow-cooked in a rich tomato sauce with Italian herbs, melty cheese, and your favorite pizza toppings. The ultimate fiber and protien -filled twist on pizza night!
Servings: 8 servings
Calories: 426kcal
Equipment
- 3.5 quart slow cooker or larger
- cutting board and knife
Ingredients
- 15.5 oz can navy beans rinsed and drained
- 15.5 oz can cannellini beans rinsed and drained
- 15.5 oz can great northern beans rinsed and drained
- 24 oz marinara sauce
- 8 oz portabella mushrooms sliced
- 1 small onion sliced
- 4.5 oz pepperoni diced.(leave some undiced for topping). I prefer turkey pepperoni. Use plant based pepperoni to keep the dish vegetarian.
- 2 cups mozzarella cheese shredded, divided
- 1 cup parmesan cheese shredded or grated
- 1 tablespoon Italian seasoning
- black olives sliced, optional
Instructions
- To a greased slow cooker add: 15.5 oz can navy beans, 15.5 oz can cannellini beans, 15.5 oz can great northern beans, 24 oz marinara sauce, 8 oz portabella mushrooms, 1 small onion, 4.5 oz pepperoni, 1 cup shreede mozzarella cheese, 1 cup parmesan cheese, and 1 tablespoon Italian seasoning and stir to combine
- Cover and cook on low for 4-6 hours or high for 2-3 hours
- Once cooked through, top with more mozzarell cheese, black olives, pepperoni and you other favorite toppings.
- Allow cheese to melt and enjoy!
Video
Notes
Pepperoni can be traditional, turkey, or vegan based on your preference. It can also be fully omitted.
See above write up for serving and substitution ideas.
Nutrition
Calories: 426kcal | Carbohydrates: 42g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 1153mg | Potassium: 881mg | Fiber: 14g | Sugar: 5g | Vitamin A: 667IU | Vitamin C: 8mg | Calcium: 425mg | Iron: 5mg
