Pepperoni Pizza Baked Beans

By srumbel

Pepperoni Pizza Baked Beans – PIZZA-inspired flavors in this EASY recipe that works great as an appetizer, side dish, or FAST weeknight dinner!! Tomatoes, oregano, pepperoni, and oodles of melted CHEESE!!
from averiecooks.com

Ingredients

• two 15-ounce cans kidney beans, drained and rinsed
• one 15-ounce can pinto beans, drained and rinsed
• one 14.5-ounce can petite diced tomatoes (do not drain; I used no-salt added)
• 1 cup pizza/marinara/pasta sauce
• 1 tablespoon dried oregano
• one 5-ounce package mini pepperoni, divided
• 1/2 teaspoon freshly ground black pepper
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 teaspoons fresh parsley, finely minced for garnishing

Details

Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Preheat oven to 400F. Spray a 3-quart casserole dish with cooking spray; set aside.
To a large bowl add the beans, tomatoes, pizza sauce, oregano, just over half the package of pepperoni, pepper, and stir to combine.
Turn mixture out into prepared casserole dish.
Evenly top with the cheese, remaining pepperoni, and bake for about 20 to 25 minutes, or until cheese has melted and is as golden browned as desired. If you want a more pronounced browned cheese effect, pop it under the broiler for a couple minutes (keep a close eye on it).
Evenly garnish with parsley and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days, reheat gently as desired.

Yield: serves 6 to 8