A Scrumptious Family Feast

A Note From Amanda & Kristian Dean

“Chilly autumn days are the perfect moment for having fun in the kitchen with your kids, and they’ll love this Pizza Beans recipe. It’s simple enough for them to make on their own, while also teaching little ones useful kitchen skills like crushing garlic and grating cheese along the way. What’s more, beans are superheroes of the food world: they’re good for us and they help reduce greenhouse gases — so they’re good for the planet too.”

Pizza Beans with Garlic Bread

Ingredients

400g tin plum tomatoes — 2 tbsp dried oregano — 2 tbsp tomato purée — ½ vegetable stock cube — 1 large jar or 2 x 400g tins cannellini beans — 100g mozzarella — 12 pitted black olives

For the garlic bread

2 cloves garlic — 40g butter, softened — Small handful fresh parsley leaves — 2 small part-bake ciabatta loaves

Equipment

2 bowls — Tablespoon — Grater — Garlic crusher — Small knife — Chopping board — Baking tray — Kitchen foil

Method

Preheat the oven to 220°C. Put the tinned tomatoes into a bowl and mash into small pieces with a fork. Add the dried oregano and tomato purée. Crumble the stock cube into tiny pieces and mix in well.

Drain the beans through a sieve, add to the tomato mixture, and stir together.

Spoon one quarter of the tomato-and-bean mixture into each individual oven dish.

Grate the mozzarella and sprinkle over the beans, leaving a little border around the edge. Place 3 olives on top of each dish. Bake for 20–25 minutes.

While the beans are cooking, make the garlic bread. Peel the garlic cloves, then crush them into a bowl using a garlic crusher.

Add the softened butter and mash together with a fork. Tear the parsley into very small pieces and mix in well.

Cut slits in the ciabatta loaves, being careful not to cut all the way through. Spread the garlic butter into the slits.

Place the loaves on a foil-lined baking tray and bake for the last 15 minutes of the beans’ cooking time.

Serve with salad and dressing.