A Really Good Five-Minute Dinner
A few months ago, I came home with my five-year-old after a very long Sunday of activities and schlepping. Both of us were cranky and in need of early bedtime, and I was in no way up for cooking. It was one of those nights where you really want to order takeout, but you just did that the night before.
In a last-ditch effort, I grabbed a can of beans in tomato sauce from the cabinet, then looked in the fridge for something to oomph it up a bit. Mozzarella? Sure. I threw the beans in a pot with a handful of shredded mozz, along with some spinach, warmed it up for two minutes, then scooped it onto a slice of sandwich bread. “Pizza beans!” I declared, because sometimes ya gotta sell it. And frankly, my cabinet concoction did not look particularly appetizing. Still, I figured it would taste okay, because tomato sauce and mozzarella usually do. Then I took a bite from the pile of mystery beans, and to my astonishment, it was PHENOMENAL. Savory and saucy and gooey. It was so much better than a can-of-beans-plus-the-first-thing-I-saw-in-the-fridge had any right to be.
I now make it regularly, even when I have more than five minutes to make dinner. It’s warm and filling and super flexible and tastes great with whatever leftover veg you have hanging in your fridge, like cauliflower or zucchini.
Five-Minute Saucy, Cheesy Beans
Serves 1-2
1 can of white or gigante beans in tomato sauce (I used these, but any brand works! Just make sure it’s savory sauce — not sweet, like Heinz baked beans)
1 scant handful of shredded mozzarella
1-2 cups of baby spinach, or chopped cauliflower, broccoli, or whatever chunky vegetable you have knocking around the produce bin
Pour beans into a small saucepan (make sure to scrape out all that yummy sauce!), and set it over a low heat. Scatter mozzarella over the top and stir until it melts and everything is warm and gooey. Stir veggies in for a minute, then turn off the heat.
Serve in heaping scoops over a slice of sandwich bread, or on its own in a bowl. This makes a very hearty serving for one — or two, if you’re sharing it with a five-year-old who’s more tired than hungry. The good news is it really does take five minutes max. Rather than make a big batch up front, I’d suggest starting with one and just leaving the pot unwashed until dinner is definitely over.
P.S. How to say goodbye at a party, and the killer hot chocolate you should make year-round.
Comments
178 commentsI eat these TJ beans for breakfast with a fried egg. Then I add some chopped tomatoes on top and some crumbled feta to finish. It’s a great protein rich breakfast before my morning workouts and keeps me full for a long time.
I love my Sunday night bean sandwich. Toast the bread add the warm beans and a bit of catsup and a pinch of sugar. Lovely.
Sometimes, this is reality, dude. I love that we represent reality here. There are lots of other places on the Internet that represent the pretty that we aspire to and that we love to admire, but this is not one of them. AND THAT’S OKAY.
But did the 5yo eat it? ;)
Every time!
never heard of beans in tomato sauce. I live in Central PA.. no Trader Joe’s here
Amanda, There is one in Camp Hill (across the Susquehanna River from Harrisburg) and one in State College. Perhaps you have access to one of these Trader Joe’s. I go to Camp Hill.
I lived in PA 64 years. Campbells beans and many others are all in tomato sauce at regular old groc stores. :)
If you happen to see British-style baked beans (such as Heinz), those are in tomato sauce,but a can of white beans, drained, + some tomato sauce from a jar would also be good. TBH, as a lover of American-style baked beans, that would be good too, I think.
This is the dinner I need in my life.
I eat those beans, cold and straight out of the can, at least once a week. My friend says it makes her sad, but they’re amazing!!!
I have done the same, several times, and it makes me so happy. :)
I must try these beans and I must try this dinner. Sans the bread of course
So funny as a British reader! All about the cheesy beans on toast here!
Haha I came here to say the same thing! Funny to think that beans on toast is a big scoop. Delicious though!
I recently made a dish of butter beans with zucchini. I add a little greek yogurt to make it nice and creamy and OMG it is SO SO good.
This sounds great! Mind sharing a more detailed recipe?
I would also love to hear some details! Sound so good!!!
Yum! I love my “girl dinner” of chickpeas warmed in a pot, some pesto from Aldi stirred in, and a dollop of Greek yogurt on top *for jazz hands*. Occasionally I’ll add feta if there’s a nub in the back of the fridge. I eat the whole pot with some toasted pita.
Hah, you’re halfway to being a full-fledged Brit! They looooove that beans on toast combo over here. I’ve never managed to get over my dislike of that sweet sauce most canned beans come in, but it’s a real staple in the UK with a lot of fond associations, sort of a la grilled cheese with tomato soup for some folks my age.
Lidl regularly does a ‘Greek Style’ range that includes what I think are basically the exact same beans as the ones in this post – they’re called Butter Beans in Tomato Sauce or something similar…
lols – it’s beans on toast! ❤️ Highly recommend you popping it over your potato : )
Haha, you’re right, it is 100% beans on toast. I’d never seen it done with cheese, or with beans that aren’t in that classic sweet sauce — but then again, beans on toast isn’t as much of a thing here in the US (I don’t know why!). Regardless, should’ve shouted out the UK for inventing this incredible combo in the first place. Please know that my four British cousins — and the eight children they have between them — will never let me hear the end of it. :)
A quick win that was better than it had any right to be: 3/4 c store bought pesto, 1/2 cup shredded parm, 1/2 cup panko, an egg, 1 lb ground beef, mixed into meatballs and air fried at 400 for 12 minutes. I threw on extra parm the last 2 minutes. Apparently they’re the best meatballs I’ve ever made and got rave reviews
Genius! Thank you for sharing this. xox
Visually unappealing but I’m intrigued – you make it sound good. I think I’ll try a spin on using what I have: -canelloni beans -spaghetti sauce -cheese -spinach (fresh or frozen)
Visually unappealing — you’re being kind. It looks like something they’d dump on your head on a 90s Nickelodeon game show. I promise the taste makes up for it!
Haha cheesy beans on toast is a British staple. You can’t beat it for a quick nutrious meal. Although we use mature cheddar over here.
This looks tasty! My favourite quick fave is Gigi Hadid pasta recip my daughter showed me from TikTok. It’s a take on the vodka one but I just cook pasta then make a sauce from butter, tomato paste, garlic and a big dob of sour cream and a slosh of pasta water. Salt pepper and maybe some herb if feel fancy. Soooo good!
This sounds so good! “Big dob of sour cream” is my favorite ingredient!
Those TJ gigante beans are fantastic. We’re also a big fan of the Grecian Style Eggplant with Tomatoes & Onions. In our TJ, they sit right next to the gigante beans. https://www.traderjoes.com/home/products/pdp/grecian-style-eggplant-with-tomatoes-onions-053896 Throw a can or two on cooked pasta, add parm, a little salt and pepper, and you have really easy and quick dinner.
I just picked up a couple cans of the eggplant thing! Will definitely be trying this!
This looks great but in all of 60 years of life I have never seen beans in tomato sauce. Maybe I’ve never noticed them on the shelf? I would LOVE them? Maybe they are an east coast thing or because I’m from Texas and live in Colorado and I default to pinto beans, ranch beans, black beans, and cannelini beans? Regardless I’m looking for them next time I’m at the grocery store (sadly the closest TJ’s is 3.5 hours away).
Ugh, I know, they’re not in every single grocery store in NYC either. Places that DO carry them often stock imported brands, like this one: https://www.paliria.com/en/product/giant-beans. I see this brand is stocked in at least one store in Colorado?
What about regular “pork and beans?”
My 3.5 year old happily ate plain cooked beans when he was younger (around age 1) but has since stopped. He will only make an exception for homemade hummus – which I suppose I can try making with beans other than garbanzos. Any ideas for how to get him to like whole beans again? I’ve tried adding them to nachos, putting them in vegetable soup along with his favorite veggies, stirring them into pasta sauce – no luck. I’d love to make the dish from this post for him but he will most likely reject it.
Sometimes children don’t want to eat something because their body rejects it for some reason. I love beans, but my stomach can’t stand them. If a child eats cooked, home-cooked, healthy food, fruits and vegetables, they shouldn’t be pressured to eat something they don’t want. Maybe later, when they grow up, they’ll start eating it again. We all disliked something when we were little, and then, when we grew up, we came to love it.
This pesto-ish recipe from Jess Damuck has bean AND veggies. My almost 2-year-old eats it IF I grate a mound of cheese (snow!) on top. Good luck in this never-ending ever-changing game of feeding little kids! https://www.countryandtownhouse.com/food-and-drink/jess-damuck-recipes/
We love smitten kitchen’s pizza beans or jenny’s variation – cheesy bean bake – in weekday vegetarians. The leftovers are the BEST.
Yes, omg, I made those approximately two thousand times during the first year of Covid!
Am I hallucinating or was this exact post published last week?
It was! We had scheduled it for the wrong day two weeks ago when we meant to schedule this one instead :) https://cupofjo.com/2025/04/23/the-best-dinner-party-dessert/
Haha! And then I was losing my mind trying to figure out where I’d seen this once the post was taken down!
Who remembers KSB from 2018? Such a keeper, I still make this at least 1x per month. https://cupofjo.com/2018/10/10/easy-kale-sausage-beans/
Me too! I KSB often after that post!
My husband have KSB and the TJ’s Lentil dish (or CoJ Lentils as we call it) in HEAVY rotation!
TJs has a spice called “pizza” something (?) that is a great addition! I do my pizza beans with sautéed onion, Swiss chard, some sliced Kalamata olives, and a hefty pour of nutritional yeast instead of the cheese.
I LOVE these quick dinner suggestions! Keep em coming, Kelsey and CoJ team :-)
Thank you so much, Haleigh! On it!
YES, please!
Parenting often feels like it is 99% marketing!
So true! 😆😆
I’m obsessed with those Trader Joe’s giant white beans. I originally found them from this recipe back in 2011. So easy – essentially just layers of the beans, goat cheese and pesto, topped with panko bread crumbs and baked. https://www.eat-drink-smile.com/2011/02/meatless-monday-giant-white-beans-with-goat-cheese-and-pesto.html
ooh yes! add a sprinkle of red pepper flakes and I’m there. This reminds me of a pared down version of the super tasty Creamy, Spicy Tomato Beans and Greens on NY Times cooking. I made it two weeks ago and can’t wait to make it again. Leftovers are even better.
That NYT recipe is sooooo good!
Does anyone have ideas for how to use up cilantro, mint and parsley? (Not necessarily in the same recipe). I had the bright idea to grow fresh herbs and now I don’t know how to use them : /
Hi Tracie, in Germany we eat “green sauce” in spring, which is basically a lot of different herbs pureed into a mixture of greek joghurt and crème fraiche. Add some mustard, s+p and serve with steaming-hot potatoes and soft-boiled eggs. :)
Is that flat leaf parsley? My family’s favourite sauce is chimichurri, I drizzle it over bbq meats, roast potatoes and salads, or dip soft flatbreads in it! I think ‘green goddess’ dressing involves handfuls of whatever various herbs you have, that’s a delicious option for summer recipes.
Fresh mint tea is also a great way to get value from your mint.
Don’t overthink it. These are great chopped fresh and as a topper to just about anything you’re eating. Pasta, beans, salads. It doesn’t have to be measured or complicated
All the pestos! With nuts and hard cheeses of your choice, all of those will churn up beautifully into bright dips or pasta sauces, and they’ll portion out and freeze well, too.
You can marinate chicken with a paste of cilantro, mint, jalapenos, and lime and then cook it. Alternatively, chimichurri (it saves well in the freezer, too) and cilantro mint chutney on toast are really great, with any cheese you have at home (herb pizza). Mint – if you have too much, dry it and use as dried mint. Add to tea/cocktails, make a simple syrup etc… Also use as a garnish (all the herbs) and add to salads to ‘up’ the flavor!
Add to green salads; chop and add to olive oil, dip bread into it; make pesto-ish sauces and drizzle over food.
Cilantro + Parsley = Falafel! https://alexandracooks.com/2020/06/16/falafel-burgers-vegetarian-broiled/ Mint = Tzatiki https://alexandracooks.com/2020/06/16/tzatziki-greek-cucumber-yogurt-sauce/
Sounds amazing! Put them in a green lettuce salad-little surprise bites of flavor.
Jo featured this NYT recipe in one of the free substack newsletters and it’s been a great use for my mint + parsley. Basil too if you’ve got it! I use all three when making it… https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad?unlocked_article_code=1.3k4.CWMP.RFPqhc37SHsz&smid=share-url&utm_source=substack&utm_medium=email
We love chimichurri sauce! The recipe I use uses both parsley and cilantro. You could throw parsley into some pesto with basil. Crush up the mint in sparkling water, lemonade, or hot cup of water!
Make tabouli! My easy recipe: whiz a bunch of parsley and mint with equal parts lemon juice (bottled is fine) and olive oil. + 1-2 green onions + S&P. Mix in diced cucumber, tomatoes (I like cherry toms). Optional : chickpeas, pickled onion, feta and a good drizzle of a flavored sweet vinegar
Oops – forgot the 1/2c dry couscous, cooked (takes 5mins) and fluffed. Mix in
https://cupofjo.com/2023/05/31/anything-can-be-pesto/
You can use them all in salads, to make green goddess dressing (which can be used as a marinade, a dip, or a salad dressing), to make chimichurri sauce and salsa (I’d probably leave the mint out of the chimichurri and salsa and use the mint in salads or drinks).
A pesto is basically any green herbs pureed with garlic, salt, EVOO, and dry aged cheese like Parmesan or pecorino. It freezes well and can be used on pasta, potatoes, pizza, and sandwiches. If you have an ice-cube tray, you can tuck several mint leaves in each compartment. Minty ice is great in iced tea and lemonade.
mint – make into a tea. cilantro – could you make this into a pesto or freeze it in bunches? parsley – ditto?
Pesto maybe?? I’d throw them in with a simple green salad :)
Alison Roman’s leafy herb salad is a great way to use a lot of herbs: https://www.alisoneroman.com/recipes/leafy-herb-salad
Chimichurri, salsa verde, pesto (I would use them separately for this, but combine them for the other sauces listed). Also Iranian dishes use lots of fresh herbs— sabzi polo and kuku sabzi, for example. Cilantro mint chutney is a common dipping sauce with a lot of Indian appetizers. Just blend the fresh herbs (tender stems included) with fresh garlic, ginger, green chili to desired spice level, a little tamarind or brown sugar, toasted peanuts or cashews, salt and pepper.
I find myself using up my sad herbs in a zingy green goddess-ish dressing. Throw them in a blender with some greek yogurt, a tiny clove of garlic, avocado, fresh lemon juice, salt and pep. No matter the combo of herbs, it always comes out tasty! I pour over roasted potatoes, a hearty bean salad or just simple fresh greens.
I think you could even combine all 3 in a sauce. I just did parsley, lemon, tahini (or pecans, macadamia, or walnuts would be amazing), plus garlic powder, salt, and water to thin. It’s good on everything! For a dipping sauce, poured over fish or meat, or a grain bowl.
Oh, and all of these condiments are great on bread, pasta, roasted veggies, potatoes, eggs, paneer or halloumi, meats, seafood. Pretty much anything savory.
Make an herb pesto. Can use it as a sauce or freeze.
they’ve paywalled this since I last visited, but this herby cashew dip is a pretty solid way to use serious quantities of herbs: https://www.bonappetit.com/recipe/put-it-on-everything-cashew-sauce-vegan?srsltid=AfmBOoprd8a9xiYRUCNZPF53Xx6fya_CRGUDSzFRy6ZPdXAUhESGziNb
parsley is great on anything! my partner puts it on eggs, chicken, pasta, the list goes on. minty sparkles (sparkling water) is my current favorite and it’s also a delicious tea, alone or with hibiscus. cilantro tastes like soap to me but i do enjoy it when disguised in my mom’s chicken soup or seco (an ecuadorian stew)
Hi, you can use cilantro in a kabab, meatloaf, potato curry, and chickpeas recipe; mint in a minced meat kabab, chutney recipe; and parsley in a tabbouleh recipe. If you have a lot then you can wash and then freeze them with stems on, and then use them as needed. Or, you can dry them in the oven on a cookie cooling rack.
Mint is better than basil in almost every situation. Chiffonade on top of any and all tomato-based recipes is a must in my kitchen!
Add fresh herbs to your ice water. So refreshing. :)
I make “ pesto” no cheese, just whatever nuts I have, the herbs, olive oil, garlic, s&p and maybe some lemon. Sometimes I might had cheese later on the dish.
Blitz with olive oil, vinegar, a little sugar, and water if needed. Makes a wonderful salad dressing.
Do a rough chop and add them to you green salads.
The Pioneer Woman’s green goddess dressing (with avocado and spinach and a bunch of herbs) is great. And Joshua McFadden’s roasted red pepper panzanella to use up the mint.
Dry them. Plenty of uses in dry form. Or create herb salts.
I buy bunches of that exact herb mix weekly and rough chop half a bundle of each for EACH salad (half a head of lettuce). For me that’s a personal size salad. Herbs are so good for us! That same mix of all three is great chopped liberally into rice like basmati as well. I also LOVE the German Spring ‘green sauce’ mentioned above as well! I love potatoes but am vegan so will do my green sauce using cashew yogurt. I think it will be so good! Also, since everyone raved about these Trader Joe’s tomato beans I stopped by there after work and am eating them room temp from the can right now..they are honestly, great! I was going to heat them over warm basmati but was starving and couldn’t wait…and now I am on the train: they are going to be a new go-to. Thanks everyone!
Herby white beans recipe in NYTimes – super easy, I make and serve with toast when i have a bunch of leftover herbs – https://cooking.nytimes.com/recipes/1019385-creamy-white-beans-with-herb-oil
All of these suggestions but also… the nice thing about growing the herbs that you don’t actually have to use them more than you would otherwise! They’re just there being beautiful and leafy and not turning to slime in the fridge, ready for when you are ready for them! For me the pressure is the store-bought bunch.
Kuku sabzi!! https://persianmama.com/persian-herb-frittata-kuku-sabzi/ Persian egg dish. It will take all your herbs! Delicious on its own or in a sandwich with a spread and more herbs. So tasty!
Based on all of these comments, “anon” is definitely right…. I have been over thinking it! Thanks everyone. Adding some to my salad right now!
Oh my goodness, Pinch of Yum has this Cilantro pesto that’s so simple and elevates literally everything: https://pinchofyum.com/cilantro-pesto
Some of the CoJ quick dinners have become staples that I have now made variations of for YEARS. The top 2: – https://cupofjo.com/2017/09/06/easiest-skillet-chicken-parmesan/ (I use jarred tomato sauce to make it even faster some nights & serve over baby spinach or w whatever green thing I have on hand) – https://cupofjo.com/2018/10/10/easy-kale-sausage-beans/ (I made this last week with the sad zucchini, spinach, and grape tomatoes from my crisper instead of w beans & kale)
SBK baby
Kristen, my husband and I make the KSB (kale salad bean) dish weekly it seems 😂
I just made this the other night, it’s a classic!
Squee! I was just staring at that exact can of beans in my pantry and wondering what I was going to do with them. This post is a sign from the universe…and my tiny little joy of the day.
I’m a little picky with the mushiness of toast from saucy beans, so I make basically the same dish (the can of beans warmed with cheese and spinach) and serve it on top of a baked potato- just another option!
The whole of the UK will read this and think ‘beans on toast ‘?. Classic !
Haha! Exactly this! Cheese, beans, marmite, butter and toast from the top layer to the gorgeous comforting bottom.
Feeling soooooooo smug right now!
Australian here, and same! I was like – so baked beans on toast? 😂 My regular lazy night dinner!
And in Australia as well. One of my son’s favourite. Beans on toast, sure. My daughter, mmm, not at all.
Growing up the only thing my English Dad could “cook”.
Haha this Australian was thinking this meal sounds like my regular winter breakfast, but with more cheese!
All the grief us Brits get for beans on toast! Iconic meal.
Now this is my kinda dinner. I’ll have to pick up a can or two of those beans next time I’m at TJ’s!
I wish I liked beans more than I do. I’m super picky about them. It’s definitely a texture thing for me. To this day, despite being middle-aged, I pick the beans out of my mom’s chili. Kidney beans basically have to be cooked until their mushy. Lima beans = disgusting. Chickpeas, if I buy canned, I must pinch off the gross outer layer.
I’m with you! Never been a fan of beans. And to me the best food styling in the world could never make beans look appetizing :)
Same here right down to picking the beans out and leaving them on my plate or bowl. The one bean I can tolerate is red lentils and I sometimes make dahl and the NYT recipe for red lentil soup with lemon and cilantro. I agree with you about texture. I could never eat a chickpea from the can, but happily eat hummus.
I completely understand. I wish I could tolerate beans – all the recipes look so amazing but yuck! I cannot stand the taste or the texture.
I love beans, but not kidney beans.
The on;y way I can handle beans is chickpeas blended with copious amounts of tahini plus lemon and spices to make hummus. I’ve tried so hard but the texture is…not it.
My husband doesn’t like beans either for all the reasons everyone else has stated. So now I put the can of beans in the blender and pour the blended beans into my chili… You can’t even tell. 🫘
Organic bean farmer here – love seeing any and all bean content! Legumes are one of the healthiest, most planet-friendly dietary choices you can make. For those concerned with digestive issues, eat legumes regularly in small quantities to allow your system to acclimate. American diets are notoriously fiber-deficient so it takes a bit of time to get things settled. Check out bean cookbooks from your library – Cool Beans by Joe Yonan and any Rancho Gordo titles are great places to start. More beans for everyone!
Absolutely!! As a physician I push beans on everyone as the healthiest protein source and most fiber of any other food group. We should all be eating legumes daily!
Preach! I’ve been eating legumes daily for over a decade and I can say with confidence that beans are a key to my happiness!
Regarding the gas and bloating question, I’m here to help! We eat a lot beans in our house. I place a bottle of Bean-O out on the table or counter or right next to wherever the bean dish is being served from. My husband, kids, and I all take a tablet or two. Target has a generic version, too. I even stash some in my purse, next to the advil and band-aids, for when we need it on the go.
I’ve always seen these at TJ’s and wondered what to do with them! I guess I was overthinking it! Adding to my list for next time, this sounds AMAZING. Pizza beans FTW!
Oh yes, saucy beans! Those canned TJ’s beans whirled in a FP make an excellent quick veggie dish or sandwich spread. With spinach and eggs nestled, Instant shakshuka too. Love a quick fix. Oh and grilled garlic bread and feta toast with those tasty beans, yum.
That is GENIUS.
These beans have been a staple in our house for years! Their texture is unbeatable! My favorite way to eat them is to warm them through in a pan with halved cherry tomatoes and fresh spinach, then pile them on top of a chunk of bread and broil with cheddar on top. But I also really like them with chicken sausage and pasta, or tossed with roasted veggies over polenta (a year round go-to).
Oh my goodness, I’m firing up the broiler tonight. This sounds so good!
Sounds great. Must try! I’m trying to put more beans in our diet. Does anyone else have a delicious bean recipe to share?
Easiest! Goya black beans are by far my favorite canned bean. https://orangette.net/2015/03/the-bean-doctor/
I got a kale sausage bean recipe from this blog years ago and I make it all the time. Super easy, filling, and healthy. https://cupofjo.com/2018/10/10/easy-kale-sausage-beans/
Cool Beans by Joe Yonan is one of my top 5 desert island favorite cookbooks! If you’re looking for bean recipes, I highly recommend checking it out from the library!
My current lunch go-to is a small dish of cottage cheese topped with some combination of sliced cucumber, celery, cherry tomatoes, or fruit + 1/3 cup rinsed cooked white beans + a hearty sprinkle of fresh dill. It’s addictive!
I smush the same TJ beans (room temp) on a thick slice of lightly toasted sourdough, and drizzle with olive oil & fresh ground black pepper. Delicious and very filling!
Sooo good with tomatoes, avocado and hot sauce. https://leaf.nutrisystem.com/recipes/black-bean-mushroom-burger-recipe/
Heat in one pan: some refried beans (+ extra water if needed), shredded cheddar, hot sauce/salsa, and at the last minute toss in some tortilla chips. You can eat as is or put some raw veggie on top like radish or bell pepper. This is my quick version of chilaquiles and takes like 3 mins!
I eat beans most days! Bean soups, beans in salads, beans on toast, bean burritos, in rice bowls, as hummus (chickpeas usually but others work too!), etc. Today was black beans with sweet potatoes and cherry tomatoes and avocado. Rancho Gordo has lots of inspiration! https://www.ranchogordo.com/blogs/recipes
My trick is to make beans from scratch. It’s really quite simple: you toss some beans, water or stock, and spices in the slow cooker, walk away for hours, put it in jars, freeze. SO much better than canned. Both sides of my family now cook beans from scratch after having them at our house. I cook like 2 freaking gallons at a time in the biggest crockpot and freeze it all so there is always some around. https://www.thekitchn.com/how-to-cook-beans-in-the-slow-cooker-74529
This is a more complicated (but not by much!) version of white beans and tomato paste. I do half white beans/half chickpeas, and my two bonus ingredients are shredded carrot – about 3-4 good sized ones – and the fresh rosemary. WOW for the rosemary! Someone suggested it in the comments and it’s what makes the dish. Then you have browned cheese on top and it’s magic. https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake
https://smittenkitchen.com/2017/10/quick-pasta-and-chickpeas-pasta-e-ceci/ To double the recipe (you def want to double the recipe), so you are using the full can of chickpeas, only use three cups of water vs four. I use wagon wheel pasta or ditalini. And extra crushed red pepper! Looking forward to checking out all the other replies!
A friend put me onto these great “breakfast burritos” (none of the ingredients are super breakfasty, so maybe just “burritos”, but we both eat them for breakfast). I package veggie chorizo + 1 can refried black beans + 1/2 a can to a can of pineapple. Wrap in tortillas. I freeze them and then reheat in the microwave before toasting in a pan on the stove. I’m sure you could also do regular chorizo if you eat meat, I just don’t have the proportions for that :) [And also the zucchini pesto chickpeas with burrata from Smitten Kitchen! A hit with everyone I’ve recommended them to.]
This is one of my favorites https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/ Also just black bean and rice bowls with taco toppings- super easy and delicious lunch or dinner
@anotherkatherine those burritos sound SO good
I used to be able to eat beans. I love how they taste, but the last few years they give me so much bloating and gas. Embarrassing, but true! Any ideas how to counteract this?? I’d love to be able to make and enjoy this recipe.
beano (brand name; but there are many other companies that make this enzyme) has been a lifesaver for me! you take one with the first bite of beans or other similar foods, and it takes care of the problem!
Try adding chopped fresh garlic (not from can), pinch of Asafoetida (I use LG brand from Indian store or Amazon) and chopped fresh ginger lightly sautéed(optional). You can try chopped garlic and ginger from bottle. I’m not sure if that works equally. Asafoetida has similar benefits to garlic. I add both. I also add pinch of organic turmeric and black pepper powder for health benefits to almost everything I cook. Also asafoetida is cheaper in the Indian store.
I don’t know if this is true, but my mom always taught me that beans have trapped carbon dioxide in them and you have to rinse them until the bubbles stop coming out if you don’t want to be as gassy when you eat them. It could be an old wives’ tail but since it’s how my mom always did it I always rinse my canned beans before using them in a recipe, ha ha.
If cooking from scratch add a piece of kombu. I think it’s seaweed? I ordered from amazon, but probably also available from Asian markets. No change in the taste, but helps with the gas.
Am I losing my mind, or did this recipe post briefly a few weeks ago? I saw it back then, and then when I went back to make it, the post had disappeared. And now here it is again! Am I losing it?!
Not losing it :) I remember it too!
I saw it too!!! 😆
You’re not losing it! I noticed the same thing. :)
No, I swear I saw it too!
Third option: you are gaining awareness of your ability to travel between and within timelines. Fourth option: CupofJo’s tech team selected some readers / regions to be in a beta version of the site that had a glitch a few weeks back, so this showed up for you and a couple other people and no one else. Fifth optio…
this definitely was briefly posted last week! it went up almost at the same time as last week’s recipe so I figured there was just a scheduling error and we’d see it again eventually. And here it is!
Haha not losing it. It was up briefly and then Joanna responded to a commenter and said it was scheduled incorrectly.
No you are not losing your mind … I recall seeing it as well.
Haha you are right! We had accidentally scheduled it for the wrong week when we meant to share this dessert post instead :) https://cupofjo.com/2025/04/23/the-best-dinner-party-dessert/
Ava!!! hahaha I love this: you are gaining awareness of your ability to travel between and within timelines.
Smitten Kitchen’s pizza beans have been a hit in our house for years!! https://smittenkitchen.com/2017/09/pizza-beans/
Those are my favorite!! Scooped up with some toasted sourdough?? Perfect rainy night meal. I often cook it up with some turkey Italian sausage as well. Soooo good.
Beans forever! Long live beans! A couple of weeks ago I had one tin of Trader Joe’s Greek parsley cumin chickpeas and one can of regular chickpeas. I strained the regular ones but not the Greek ones then tossed them all together on a sheet pan and threw in some scrounged veggies. Everyone in my family ate it happily! There should be a word for the feeling you get when everyone in your family enjoys something you prepared. From food to outfits to outings. It’s such a specific sensation of pride, relief, and that brief, elusive feeling that you’re super good at being a mom. Thank god for beans! TGFB!
My current favorite way to eat these excellent chickpeas is to smash them up with the back of a fork and mix in celery, a little mayo and dijon mustard (like a tuna salad, but beans!), and eat it on toasted bread with lettuce, tomato, and avocado. SO good and so filling.
TEAM BEANS! I hear you on that, Hali – I don’t have a mom-related version, but I used to feel that way when one of my CDs played at the coffeehouse I staffed in college and I could see heads nodding to the beat at every table. Maybe a grub groove? And Ali, I am picking up everything you described on my way home tonight – it sounds fabulous.
I would fangirl so hard for TGFB merch
Ali, from the bottom of my bean loving, tuno craving, lazy little heart, thank you. I haven’t had the energy to make a bowl of tuno salad since my son was born almost five years ago but think of it weekly. This recipe is nothing short of a gift. hahahahaha
Yum! Looks so good and cozy.
my husband is fixing to head out of town for work, so i always try plant-based meals when he’s gone– and this one looks perfect for after work! thank you!
I would solidly avoid plant based mozz in this meal. It does not deliver at all.
Yum! Smitten Kitchen has a pizza beans recipe I’ve been making for years. A little more involved if you have the time, but delish!
I agree. I recently made Deb’s recipe for the first time, with beans from Rancho Gordo. Yum.
The TJ’s Giant Butter Beans are a staple in my home- one of the few food items I always lug back when visiting family in the states. Much like you, I put them on sourdough toasties with cheese, or as a pasta topping (also with shredded cheese or nooch if I’m not feeling dairy that day). Sometimes I’ll add a fried egg to the mix to add more to the meal. Truly a easy comfort meal that takes no time at all. I’ve eaten more tins of those beans than I care to admit over the year :D
I don’t know where you are based, but in Europe you can find these easily. They are Greek – look for gigantes or white giant beans. Mario‘s is one brand.
Yes you can buy them in the UK under the brand Odysea – so good! I like to make little pot pies with their gigantes, some thinly sliced squash, grated cheddar, and top with puffed pastry squares
🫘 BEANS! 🫘
beans! beans! beans! beans!
BEANS BEANS BEANS! A song for all the bean lovers https://www.youtube.com/watch?v=xLUqXw_SToM
beaaaannnnnnssssss!
The simple celebration in this part of the comment section, I CANNOT. Amber, that song is my new favorite earworm! I love this place.